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.
46K 4.5/5 based on 44 reviews
Last modified on: August 26th 2018
Keywords for this recipe:For 3 cakes, you will need:
- 1
300 g butter - 2
375 g flour - 3
375 g Maize flour (masa harina) - 4
6 Eggs - 5
375 g caster sugar - 6
3 vanillas pod - 7
3 pinches salt - 8
3 tablespoons granulated sugar (optional) - Total weight: 1,734 grams
Change measures:
Times for this recipe
Preparation: 25 min.
Resting: 2 hours
Cooking: 20 min.
All in all: 2 hours 45 min.
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
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 40 % | 980 90 % | 300 50 % | 7,020 350 % | 29,410 350 % |
| Per 100 g | 6 2 % | 60 5 % | 20 3 % | 410 20 % | 1,700 20 % |
| Per cake | 40 10 % | 330 30 % | 100 20 % | 2,340 120 % | 9,800 120 % |
How much will it cost?
- For 3 cakes : 12.29 €
- Per cake : 4.10 €
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)
Flour
Like these other recipes: Oat shortbread biscuits, Chocolate madeleines, Rabbit civet, Liège waffles, "BN style" chocolate-filled biscuits, ... See them all 194
Maize flour (masa harina)
Like these other recipes: Nachos, Cornmeal baps for Anne, ... See them all 2
Caster sugar
Like these other recipes: Quince compote, Hazelnut and orange cake, Dublin fruit scones, Lemon and lime cakes, Caramelised apple custards, ... See them all 350
Butter
Like these other recipes: Autumn apple and plum crumble pie, Bonnevaux apple tart, Little lemon biscuits, Liège waffles, Green bean purée, ... See them all 448
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