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.
12,0724.6/5 for 39 ratings
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: 593 grams
How long does it take?
Time required for this recipe:
Keeping: A few days in an airtight tin.
| 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?
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.
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.
Nutritional information
How much will it cost?
- For 1 cake : 4.11 €
And to drink?: A glass of Pineau des Charentes, of course!
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: Crème caramel, Yeast-based flaky dough (for croissants), Like Bounty, Chestnut cake, Little caramelized peach tarts, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Creamy plum and pear clafoutis, Fillets of sole meunière, Rabbit civet, Special small breads, Canadian apple crumble, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Marchand de vin sauce, Breton Pie, Grandma Solange's biscuits, Burger buns, Sweetcrust pastry (pâte sablée), ... All |
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