Cooking-ez.com

1,525 easy and fully explained recipes, with +66K photos and 78 videos

Galette Charentaise

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.
64 K 4.5/5 (44 reviews)
Grade this recipe:
duree2 hours 45 min. difficultéEasy prix4.10 € pour combien1 cake ingredients8 Ingredients
Keywords:
Last modified on: August 26th 2018
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 1 cake, you will need:
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 25 min.
Resting: 2 hours
Cooking: 20 min.
All in all: 2 hours 45 min.
When should you start or finish this recipe?
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
Galette Charentaise : Stage 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.
Stage 2 - 4 min.
Galette Charentaise : Stage 2
Weigh out and mix together 125 g flour and 125 g Maize flour (masa harina).
Stage 3 - 3 min.
Galette Charentaise : Stage 3
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.
Galette Charentaise : Stage 4
Beat until the mixture becomes pale.
Stage 5 - 2 min.
Galette Charentaise : Stage 5
Sieve the mixed flours into the bowl...
Stage 6 - 4 min.
Galette Charentaise : Stage 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.
Stage 7 - 4 min.
Galette Charentaise : Stage 7
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.
Galette Charentaise : Stage 8
Spread the mixture evenly in a round non-stick tin or mould.
Stage 9 - 1 min.
Galette Charentaise : Stage 9
Sprinkle the top with 1 tablespoon granulated sugar.
Stage 10 - 20 min.
Galette Charentaise : Stage 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!
Keeping: A few days in an airtight tin.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe40 RDI=10 %330 RDI=30 %100 RDI=20 %2,340 RDI=120 %9,800 RDI: 120 %
Per 100 g6 RDI=2 %60 RDI=5 %20 RDI=3 %410 RDI=20 %1,700 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk, Gluten, egg
How much will it cost?
  • For 1 cake : 4.10 €

Change currency:

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)
Caster sugar
Caster sugar

Like these other recipes: Chocolate mousse, Crêpes Suzette, You should not beat egg yolks at high speed to start with, Grandma Solange's biscuits, Brioche dough, ... See them all 363

Flour
Flour

Like these other recipes: Old style brioche, Chocolate eclairs, Panettone, Grapefruit moelleux, Cookies of the Camisards, ... See them all 205

Maize flour (masa harina)
Maize flour (masa harina)

Like these other recipes: Nachos, Cornmeal baps for Anne, ... See them all 2

Butter
Butter

Like these other recipes: Gnocchi alla romana, Scrambled eggs with langoustines and asparagus tips., Sweetcrust pastry (pâte sablée), Mushrooms in snails, Caramelized pear custard tart, ... See them all 479

Other recipes you may also like
Spinach Mornay
Spinach Mornay
This gratin is made with a layer of pre-cooked spinach, then sliced hard-boiled eggs and a Mornay sauce (an enriched bechamel with cheese).
June 13th 202478 K4 40 min.
How to prepare spinach
How to prepare spinach
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.
June 5th 20153.41 M3.5 1 hour 9 min.
Apricot and almond cream tart
Apricot and almond cream tart
Half apricots arranged on a thin layer of almond cream.
July 12th 2023341 K4.1 1 hour 45 min.
Choux pastry (pâte à choux)
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries.
February 13th 2022553 K4.5 1 hour 4 min.
Bechamel sauce
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.
June 13th 2024447 K4.3 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-10-26)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your e-mail address 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.

Back to top of page