Keith Floyd

Pompe à l’huile

Christmas Dessert Cake

Preparation info
    • Difficulty

      Easy

Appears in
top 1000Floyd on France
Floyd on France

By Keith Floyd

Published 1987

  • About

The traditional Provençal Christmas dessert consists of an arrangement of dried fruits, walnuts, almonds, dried figs, raisins, pistachios and prunes, fresh fruits (apples, pears, oranges and pomegranates), white and black nougat and fruit jellies. The most important part of the display is the cake.

Ingredients

  • 1 lb (500 g) flour, sifted
  • 1 oz (25

Method

Mix half the flour with the yeast and a little warm water. Cover with a cloth and allow to rise overnight in a warm place.

Mix the rest of the flour with the olive oil and brown sugar. Add the yeast mixture and the orange flower water. Knead well and allow to double in size, covered with a damp cloth.

Divide the dough into six equal parts and shape each piece into a ring. Link t