Recipe by Aggeliki Papadopoulou
In a large bowl mix together all liquid ingredients, sugar, spices and zest. Gradually add the flour, baking soda and baking powder.
Stir well until get a soft dough you can knead with hands.
Drop bite-size amounts of dough on parchment paper in a baking sheet.
Bake at 170⁰ C for about 25 minutes until they’re golden but not burnt.
Put aside to cool completely.
Boil well all the ingredients for the syrup for at least 10 minutes.
Dip the cold melomakarona into hot syrup and arrange them in layers on a serving dish. Garnish each layer with ground walnuts.