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.
24K 43 4.6
Last modified on: August 26th 2018
Keywords for this recipe:CakeCharenteTraditional recipeGaletteFor 1 cake, you will need:
- 0
100 g butter - 1
125 g flour - 2
125 g Maize flour (masa harina) - 3
2 eggs - 4
125 g caster sugar - 5
1 vanilla pod - 6
1 pinch salt - 7
1 tablespoon granulated sugar (optional) - Total weight: 593 grams
How long does it take?
Time required for this recipe:
| 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 ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
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 |
| 395 Kcal or 1,654 Kj | 6 gr | 55 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?
Source
Home made.
This recipe uses (among others)
 | Caster 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 |
 | Flour: 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) : You can check-out other recipes which use it, like for example: Nachos, Cornmeal baps for Anne, ... All |
 | Butter: 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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