Prep. Time: 15′      Cooking Time: 1h       Serves 15


For the Cake:

  • 9 eggs, yolks separated from whites
  • 120 g sugar
  • 1½ tsp ground cinnamon
  • 1/2 tsp cloves
  • 1 vanilla
  • 2 pinches of salt
  • 50 g Naxos citron liqueur or cognac
  • 1½ tsp baking powder
  • 1½ tsp lemon zest or bergamot
  • 100 g breadcrumbs or crushed rusks
  • 200 g finely chopped walnuts

For the syrup:

  • 400 g sugar
  • 500 g water
  • 1 cinnamon stick
  • 1 tbsp lemon juice
  • 1 piece of citrus peel (bergamot or lemon)


For the cake:

  1. Separate the egg yolks from whites into two bowls.
  2. Add finely ground sugar to the egg yolks and beat for 3 to 4 minutes at high speed until they change color and develop a velvety, creamy texture.
  3. Add the liqueur or cognac, vanilla, spices, baking powder, and zest. Beat to combine with the eggs for 1 minute.
  4. Reduce the mixer speed and gradually add the breadcrumbs alternately with the finely chopped walnuts.
  5. Once everything is incorporated, set aside.
  6. With clean mixing tools, beat the egg whites with the salt in a bowl until stiff peaks form.
  7. Beat at medium speed for 3 to 4 minutes until the meringue is thick enough that the stiffs stand.
  8. With a spatula, fold 2-3 large spoonfuls of the meringue into the other mixture, gently mixing.
  9. Add the remaining meringue in two portions, gently folding thee mixture from bottom to top to retain the volume of the meringue.
  10. When the meringue is fully incorporated into the Melachrino, preheat the oven to 170°C on the lower rack.
  11. Butter a 23×30 cm baking dish.
  12. Pour the mixture into the dish and smooth the surface with the back of a spoon.
  13. Bake on the lower rack in a preheated oven for about 1 hour, until the cake puffs up, the surface turns golden, detaches from the walls, and is baked in the center.
  14. Allow the cake to cool completely.

For the Syrup:

  1. In a saucepan, combine the sugar, water, cinnamon stick, and citrus peel. Let it come to a boil.
  2. Once the syrup starts boiling, do not stir again.
  3. Allow it to boil and simmer for 4 to 5 minutes.
  4. At the end, add the lemon juice.
  5. Remove from heat and let it cool slightly.
  6. Gradually pour the syrup over the cake, allowing it to be absorbed.
  7. When all the syrup is poured, let the dessert cool for 2 hours.
  8. Then, wrap the entire baking dish with plastic wrap and flip onto the counter.
  9. Allow the syrup to spread over the entire surface of the dessert.