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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
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For 1 cake, you will need:
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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 €

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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

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Flour
Flour

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

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Butter
Butter

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