Simple Recipe for La Pompe à l’Huile
Born of necessity, the dessert originated as a way to save the last precious drops of oil from the press. Flour was used to "pump" or absorb the oil, with a touch of sugar added... and voilà! The flat cake was born, evolving over generations into the humble yet symbolic spécialité served in Provence during the holidays.
Equipment
- rolling pin stainless steel 16-inch optional
Ingredients
- 250 g all-purpose flour
- 75 g sugar
- 1/4 tsp salt
- 1 tsp baking powder
- 60 ml olive oil preferably extra virgin
- 60 ml orange blossom water
- 1 orange for zest
- 1 egg
- 1/4 cup warm water
Instructions
- Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Mix the dry ingredients. In a large bowl, combine the flour, sugar, salt, and baking powder.
- Prepare the wet ingredients. In a separate bowl, whisk together the olive oil, orange blossom water, orange zest, egg, and warm water.
- Combine the wet and dry ingredients. Gradually pour the wet mixture into the dry ingredients, stirring with a spoon until a soft dough forms.
- Shape the dough. Place the dough onto the prepared baking sheet and gently press it into a round, flat shape about 1.5 cm (1/2 inch) thick. Use a rolling pin if necessary. Use a knife to make a few decorative slashes across the surface.
- Bake for 20-25 minutes or until the edges are lightly golden. Let cool slightly before serving.
Tried this recipe?Let us know how it was!