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.
The recipe is straightforward and the cake is slightly dense in texture, but quite delicious.
46K 4.5/5 based on 44 reviews
Last modified on: August 26th 2018
Keywords for this recipe:For 1 cake, you will need:
- 1
100 g butter - 2
125 g flour - 3
125 g Maize flour (masa harina) - 4
2 Eggs - 5
125 g caster sugar - 6
1 vanilla pod - 7
1 pinch salt - 8
1 tablespoon granulated sugar (optional) - Total weight: 578 grams
Change measures:
Times for this recipe
Preparation: 25 min.
Resting: 2 hours
Cooking: 20 min.
All in all: 2 hours 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 Maize flour (masa harina).
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.
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).
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.
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!
Keeping: A few days in an airtight tin.
Source: Home made.
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 |
| 405 Kcal or 1,696 Kj | 6 gr | 56 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 % |
How much will it cost?
- For 1 cake : 4.10 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Maize flour (masa harina)
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Caster sugar
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Flour
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Butter
Like these other recipes: Marchand de vin sauce, Gâteau Breton (Brittany butter cake), Lime crémeux, Panettone, Craquelin (sweet cracker dough), ... See them all 447
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