1. Syrup: In a pan mix the sugar, honey and water and let boil. Add the orange zest and simmer for 10-12 minutes. Remove the pan from the heat and add the lemon juice.

2. Filling: Mix 450 g / 16 oz walnuts and the cinnamon with 4-5 spoonfuls of the syrup. Let aside.

3. Dough: Using an electric mixer on high speed beat the oil with the sugar until you get a creamy texture. Gradually add the orange juice and cognac beating constantly. Add all spices.

4. Preheat the oven to 170°C (338°F). In a medium bowl, sieve the baking powder and soda with 2 ½ cups flour. Add the flour mixture to the olive mixture in doses beating well after each addition. Gradually add more flour until you get a fluffy texture. Mead by hand.

5. Melomakarona: Cut a small piece of dough, approximately the size of a walnut and shape it into an oval at around 7cm width and 2 ½ cm height. Press the piece between your palms to make it flat and using a teaspoon add the filling in the middle. Fold the dough over the filling pressing down well to seal. Place in a shallow non-stick dish. Repeat until you are out of dough. Bake for 20-25 minutes. Remove the melomakarona from the oven and let cool.

6. Reheat the syrup. When it comes to a boil turn of the heat and dunk the melomakarona in the syrup a few at a time. Place on a serving plate. Sprinkle with the remaining walnuts.