Melomakarona with agathe (25-30 pieces)

For the melomakarona

• A cup of olive oil
• ½ cup of agave syrup
• ½ cup of orange juice
• Zest of half an orange
• 1 tbsp. baking powder
• ½ tbsp soda
• 4 cups of flour for all uses

For the syrup

• 1 cup honey
• ¾ cup of brown sugar or agave syrup
• 2 cups of water
• 3 cloves
• 1 cinnamon stick

Execution:

1. Mix the oil with the agave, orange juice and zest together.
2. Mix the baking powder, baking soda and flour, then make a puddle in the middle for the liquid ingredients to pour, then knead lightly.
3. Shape and bake at 175 degrees for about 30 minutes until it gets brown-y.
4. Meanwhile, boil the syrup for 5 minutes, removing the foam and pouring it on the melomakarona as soon as they come out of the oven.
5. The syrup should not stay for long because it will thicken. After sucking the syrup on one side, turn the melomakarona upside down.
6. Allow them to cool completely.
7. Sprinkle the grated walnut kernels optionally.

Grandma’s traditional recipe but small twists…