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.
24K 43 4.6
Grade this recipe:

Last modified on: August 26th 2018

Keywords for this recipe:CakeCharenteTraditional recipeGalette
For 1 cake, you will need:

Change these quantities to make: 1 cake 2 cakes 3 cakes
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
25 min.2 hours20 min.2 hours 45 min.
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Step by step recipe


Stage 1 - 2 hours
Galette 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.

Stage 2 - 4 min.
Galette Charentaise : Photo of step #2
Weigh out and mix together 125 g flour and 125 g Maize flour (masa harina).

Stage 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.

Stage 4 - 5 min.
Galette Charentaise : Photo of step #4
Beat until the mixture becomes pale.

Stage 5 - 2 min.
Galette Charentaise : Photo of step #5
Sieve the mixed flours into the bowl...

Stage 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.

Stage 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).

Stage 8 - 2 min.
Galette Charentaise : Photo of step #8
Spread the mixture evenly in a round non-stick tin or mould.

Stage 9 - 1 min.
Galette Charentaise : Photo of step #9
Sprinkle the top with 1 tablespoon granulated sugar.

Stage 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!
Keeping
A few days in an airtight tin.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,342 Kcal or 9,805 Kj36 gr326 gr100 gr
117 %14 %31 %15 %
Per 100 g
Energetic valueProteins CarbohydratesFats
395 Kcal or 1,654 Kj6 gr55 gr17 gr
20 %2 %5 %3 %
Per cake
Energetic valueProteins CarbohydratesFats
2,342 Kcal or 9,805 Kj36 gr326 gr100 gr
117 %14 %31 %15 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 1 cake : 3.51 £

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Real custard sauce (crème anglaise), Amaretti, Milk rolls, Pavlova, Mirlitons, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Toasted-flour biscuits, Little Christmas biscuits, Chestnut cake, Fillets of sole meunière, Little chocolate and hazelnut fondants, ... All
Maize flour (masa harina) Maize flour (masa harina) : You can check-out other recipes which use it, like for example: Nachos, Cornmeal baps for Anne, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Tatin apple diplomat tart, Mushroom velouté, Flaky brownie brioche, Diamond biscuits, Butter cream, ... All
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