A classic Greek Christmas treat
Put all the ingredients for the syrup except the honey in a saucepan and boil. After removing from the heat, add the honey and stir.
Turn on the oven at 170 degrees in the air or at 160 with the fan off.
Place all the liquid ingredients in a large bowl except for half the orange juice in which you dissolve the baking powder and then add it to the liquid ingredients. Add the sugar and stir with the whisk until dissolved.
Add all the herbs and orange zest and stir a little.
Add the flour and the semolina little by little.
When you can no longer mix with the whisk, stir by hand. Caution! It needs minimal mixing so that the dough does not start to spit the oil.
I shape the melomakarona and bake them for 23 minutes.
Pour the hot melomakarona little by little into the cold syrup, leave them for about 30 seconds (you adjust the time according to your preference) and take them out.
Sprinkle with walnuts and place on a plate.
For the dough
300 ml orange juice
480 ml of olive oil
30 ml of brandy
40 grams of sugar
1/2 teaspoon ground cloves
3 teaspoons of cinnamon
1/2 teaspoon nutmeg
1 tsp baking soda
Zest of 2 oranges
840 g all-purpose flour
160 g fine semolina
200 g walnuts
For the syrup
500 ml of water
600 grams of sugar
200 g honey
3 cinnamon sticks
4 clove sticks
1/2 untreated orange