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.
9,9794.6/5
Last modified on: August 26th 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: 613 grams
How long does it take?
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 25 min. | 2 hours | 20 min. | 2 hours 45 min. |
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...
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.
Nutritional information
How much will it cost?
For 1 cake : 4.16 €
And to drink?: A glass of Pineau des Charentes, of course!
Source: Home made.
More recipes?
This recipe use (among others) | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Framboisier, Cranachan, Sicilian Epiphany Pie, Lime (or lemon) curd, Dublin fruit scones, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: X-Files cookies, Breton sablé biscuit dough, Foie gras fingers, Gingerbread, Carbonnade, ... All |
| Fine cornmeal: You can check-out other recipes which use it, like for example: Cornmeal baps for Anne, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: French-style peas, Naan, Little caramelized peach tarts, Cream sauce with Vin Jaune, Montbenoit's canapés, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-03-24)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.