Place the flour, salt, sugar, bicarbonate of soda and baking powder in a large mixing bowl. Pour 1 ½ cups of warm water into a jug, add the yeast and stir for a few minutes. Pour the dissolved yeast into the dry mixture and, using an electric mixer, beat until smooth and free of lumps. Grease a mixing bowl with a little Moro light olive oil and place the dough in the bowl. Cover with a damp tea towel and set aside for about 1 hour to rise. To make the cinnamon sugar, place the caster sugar, cinnamon and nutmeg in a bowl. Stir to combine, and set aside. To make the honey syrup, place the honey, cinnamon stick and ¼ cup of water in a small saucepan over medium heat and bring to the boil. Pour into a bowl and set aside. Fill a deep-fryer with Moro light olive oil and preheat to 185°. When the dough has doubled in size, drop tablespoonful into the deep-fryer, in batches, and fry for 2-3 minutes, turning them over and cooking until golden brown. Drain on paper towel to absorb the excess oil. Dip the Loukoumades in the cinnamon & nutmeg sugar and then into the honey syrup. Transfer to a plate and sprinkle more cinnamon sugar on top.

TIP: Loukoumades are best eaten on the day they are cooked.