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Galette Charentaise

This is a traditional cake from France's Charente region.

The recipe is straightforward and the cake is slightly dense in texture, but quite delicious.

14,5164.6/5 for 39 ratings

Grade this recipe:

Last modified on: August 26^th 2018

For 1 cake, you will need:

1 100 g butter
2 125 g flour
3 125 g Fine cornmeal
4 2 eggs
5 125 g caster sugar
6 1 vanilla pod
7 1 pinch salt
8 1 tablespoon granulated sugar (optional)
Total weight: 593 grams

Change those ingredients for: 1 cake 2 cakes 3 cakes

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
25 min.	2 hours	20 min.	2 hours 45 min.

Keeping: A few days in an airtight tin.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 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.

Stage 2 - 4 min.

Weigh out and mix together 125 g flour and 125 g Fine cornmeal.

Stage 3 - 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.

Stage 4 - 5 min.

Beat until the mixture becomes pale.

Stage 5 - 2 min.

Sieve the mixed flours into the bowl...

Stage 6 - 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.

Stage 7 - 4 min.

Incorporate the softened butter in the same way.

The cake batter is ready.

Preheat the oven to 360°F (180°C).

Stage 8 - 2 min.

Spread the mixture evenly in a round non-stick tin or mould.

Stage 9 - 1 min.

Sprinkle the top with 1 tablespoon granulated sugar.

Stage 10 - 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!

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,342 Kcal or 9,805 Kj	36 gr	326 gr	100 gr
117 %	14 %	31 %	15 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
395 Kcal or 1,654 Kj	6 gr	55 gr	17 gr
20 %	2 %	5 %	3 %

Per cake
Energetic value	Proteins	Carbohydrates	Fats
2,342 Kcal or 9,805 Kj	36 gr	326 gr	100 gr
117 %	14 %	31 %	15 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 cake : 4.11 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)

	Fine cornmeal: You can check-out other recipes which use it, like for example: Cornmeal baps for Anne, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Corsican tarts, Tarte Normande, Chocolate mousse, Panettone, Biscuit de Savoie sponge cake, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: "BN style" chocolate-filled biscuits, Muffin dough, Rabbit civet, Flaky chocolate brioche, Almond tuiles, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Prune Far, French custard tart, Sweet pastry, Warm haricot bean salad, Toasted-flour biscuits, ... All

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