Galette Charentaise
Step by step recipe:
- 2 hours
Take 100 g butter out of the fridge, cut into small pieces and leave to soften at room temperature for an hour or two. - 4 min.
Weigh out and mix together 125 g flour and 125 g Fine cornmeal. - 3 min.
Put into a food-mixer bowl: 2 eggs, 125 g caster sugar, 1 pinch salt and the contents scraped from 1 vanilla pod. - 5 min.
Beat until the mixture becomes pale. - 2 min.
Sieve the mixed flours into the bowl... - 4 min.
And fold in gently.
The best way to do this is to tip the bowl at angle, and lift and turn the mixture with a soft spatula. - 4 min.
Incorporate the softened butter in the same way.
The cake batter is ready.
Preheat the oven to 360°F (180°C). - 2 min.
Spread the mixture evenly in a round non-stick tin or mould. - 1 min.
Sprinkle the top with 1 tablespoon granulated sugar. - 20 min.
Bake for about 20 minutes.
Be careful not to overcook this cake, or it will be too dry.
Remarks:
You will notice that the cake hardly browns naturally. If you prefer your cake with a little more colour, glaze the top with beaten egg-yolk before sprinkling with the granulated sugar.And to drink?
A glass of Pineau des Charentes, of course!Source:
Home made.Grade this recipe
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This recipe use (among others)
Flour: You can get more informations, or check-out other recipes which use it, for example: Shortcrust pastry (pâte brisée), Arlesian Biscuits, Spinach and Comté Loaf, Kouing-aman brioche, Pink Reims biscuits, ... [All]- Fine cornmeal: You can check-out other recipes which use it, for example: Cornmeal baps for Anne, ... [All]
Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Two-coloured chocolate-orange tart, Peach and verbena feuilleté, Toasted-flour biscuits, Panettone, French Family Cake, ... [All]