Boil the syrup. Place all the ingredients together, except the lemon and let them boil for 5 minutes over medium to strong heat. Then, add the lemon and leave for an additional 5 minutes. Take care because the honey makes the syrup foam and it might spill. In the end, skim off the foam.
While the syrup boils, beat the vegetable oil shortening with the sugar for a while. Add the lukewarm sunflower oil and blend for a while longer.
Dissolve the baking soda in the orange juice and add it quickly to the mixture, because it foams! Add the orange zest as well as the brandy.
Add the semolina, the vanilla, clove powder and a little bit of flour together with the baking powder.
Mix lightly, using your hand and gradually add the rest of the flour little by little until you have a soft, pliable dough.
Form your melomakarona and place them in a buttered or oiled baking tray. If you like, poke the top lightly with a fork before you put them in the oven.
Bake in a moderate oven until they get slightly golden brown. Set them aside for 3-4 minutes before you dip them into the syrup.
Take a small baking tray and pour in a little of your hot syrup. Place the melomakarona in the syrup and leave them for 3-4 minutes so they absorb enough of it.
Turn them upside down and leave them for an additional 3-4 minutes. If later, the syrup in the baking tray cools, heat it for a couple of minutes.
Coarsely grind the walnuts and add 1 tsp of cinnamon. Arrange the melomakarona in a platter and sprinkle with a little bit of the walnuts.Best of luck.
