Melomakárona

Ingredients: (for the dough) 1Kg all purpose flour (sifted), 2 tbsp baking powder, 220 gr sugar, 180 gr fresh orange juice, 530 gr Beliá extra virgin olive oil, 55 ml homemade brandy, 5,5 gr baking soda, 5,5 gr powdered clove, 11 gr cinnamon, zest from two oranges / (for the syrup) 450 gr sugar, 450 gr water, 450 gr honey of your preference, 1/2 lemon, ground-up walnut (optional)

Mix flour with baking powder. In a large bowl add Beliá olive oil, brandy, sugar, cinnamon, clove and orange zest. Dissolve baking soda in the orange juice and pur into the mix. Stir well and slowly add the flour mix. Do not over mix, dough must soft and oily. Using a table spoon, pick some dough and mould a melomakárono. Place them all on a baking tray (preferably on baking paper). With a cheese grater, lightly press on each one (this will help the syrup to be absorbed better). Bake in a preheated over at 160°C (320°F) for approximately 25' until brown. Take them out of the oven and let them cool well.
For the syrup, place all ingredients in a pot and heat. As soon as the mix starts to boil continue for 3 more minutes, skimming during this time. Set your stove to your lowest setting and add in the pot the melomakárona (a few at a time), approximately for 30'' each side. Remove and place them in a platter. Sprinkle with the grated walnut.