Cakes and Pastries Recipes - Olive Oil and Orange Blossom Pompe Recipe

Ingredients

• 1 1/8 lb/500g flour

• 7/8 oz/25g yeast

• 3 1/6 oz/90g sugar

• 1 cup/250ml olive oil

• 1 cup/250ml orange blossom water

• 1 egg

• 1oz/30g butter

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Method:

1. Blend the flour, the yeast, dissolved in a small amount of lukewarm water, and the sugar.

2. Add the oil, orange blossom water, 1 cup (250 ml) of water, and finally the beaten egg. Knead the dough for 5 min; it should be soft and pliable.

3. Cover the dough with a clean cloth and leave to rest at room temperature for 2 h; it should double in volume.

4. Roll out the dough until it is about 1/2 inch (1 cm) thick. Make incisions using a knife, spread these openings, shaping it into a latticed flat pastry cake. Allow to rise for 1 h.

5. Preheat the oven to 325 - 390F (180 - 200C). Grease a baking sheet.

6. Place the pompe on the sheet. Bake for 15 - 20 min.