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 3 cakes, you will need:
- 0
300 g butter - 1
375 g flour - 2
375 g Maize flour (masa harina) - 3
6 eggs - 4
375 g caster sugar - 5
3 vanillas pod - 6
3 pinches salt - 7
3 tablespoons granulated sugar (optional) - Total weight: 1,779 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 300 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 375 g flour and 375 g Maize flour (masa harina).
Stage 3 - 3 min.
Put into a food-mixer bowl: 6 eggs, 375 g caster sugar, 3 pinches salt and the contents scraped from 3 vanillas 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 3 tablespoons 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 |
| 7,025 Kcal or 29,412 Kj | 107 gr | 977 gr | 299 gr |
| 351 % | 41 % | 92 % | 45 % |
| 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: Lemon tart, Chouquettes, Piedmont pyramids, Lemon and grated apple tart, Norman flambéed apples, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Fougasse with bacon and Comté, Four quarters, Savoury mini-madeleines with 2 cheeses, Red mullet fillets with a reduced white-wine sauce, Nanou's tuna tart, ... 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: Moist Lemon Cake, Bechamel sauce, Arlesian Biscuits, Citrus tart, How to prepare cockles, ... All |
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