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Phoenician Honey Cakes
INGREDIENTS:
To make about 30 cakes:
1 kg flour sifted
1/2 lt. olive oil
125 gr sugar
12,5 cl retsina or white wine
12,5 cl orange juice
4 tbsp brandy
1/2 tsp ground cloves
1/2 tsp grated nutmeg
1 tbsp ground cinnamon
salt
chopped almonds
Syrup:
600 gr honey
250 gr sugar
1/4 litre cold water
1 lemon, juice strained

RECIPE:
Work the flour with all the listed ingredients (1 teaspoonful).

Knead the dough well for about 15 minutes.

Form little balls the size and shape of an egg; flatten balls lightly on an oiled baking sheet.

Bake them in a preheated 200° C for about 15 minutes until they are brown.

Dissolve honey, sugar and lemon juice, then boil until the syrup is frothy.

When the cakes are cooked, take them from the oven and while they are still warm, lower each one into the hot syrup for 2/3 minutes.

Place them on greaseproof paper to cool.

Sprinkle them with chopped almonds and the remaining cinnamon.

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