From the book 'Cretan Cooking' by Nikos & Maria Psilaki
For the Melomakarona:
For the syrup:
Beat the oil and the sugar together and add the cinnamon and clove powder, the lemon rind, the soda diluted in the fruit juice, the baking powder diluted in the raki and finally the flour, little by little until you have soft dough that doesn't stick to the hands. Knead thoroughly and then take pieces of dough the size of an egg and make them oblong. Place on the baking sheet or in an oiled baking pan, far apart, and bake in a moderate oven for about 20 minutes. While the syrup is boiling over low heat, dip the 'melomakarona' in for 1 minute to absorb the syrup and to moisten. Take out, put on a plate and finally sprinkle with the mixture of the walnuts and the cinnamon.