Galette Charentaise

Step by step recipe:

  1. 2 hoursGalette Charentaise : Photo of step #1
    Take 100 g butter out of the fridge, cut into small pieces and leave to soften at room temperature for an hour or two.
  2. 4 min.Galette Charentaise : Photo of step #2
    Weigh out and mix together 125 g flour and 125 g Fine cornmeal.
  3. 3 min.Galette Charentaise : Photo of step #3
    Put into a food-mixer bowl: 2 eggs, 125 g caster sugar, 1 pinch salt and the contents scraped from 1 vanilla pod.
  4. 5 min.Galette Charentaise : Photo of step #4
    Beat until the mixture becomes pale.
  5. 2 min.Galette Charentaise : Photo of step #5
    Sieve the mixed flours into the bowl...
  6. 4 min.Galette Charentaise : Photo of step #6
    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.
  7. 4 min.Galette Charentaise : Photo of step #7
    Incorporate the softened butter in the same way.

    The cake batter is ready.

    Preheat the oven to 360°F (180°C).
  8. 2 min.Galette Charentaise : Photo of step #8
    Spread the mixture evenly in a round non-stick tin or mould.
  9. 1 min.Galette Charentaise : Photo of step #9
    Sprinkle the top with 1 tablespoon granulated sugar.
  10. 20 min.Galette Charentaise : Photo of step #10
    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

Grade this recipe