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.
46K 4.5/5 based on 44 reviews
Grade this recipe:

Last modified on: August 26th 2018

Keywords for this recipe:
For 3 cakes, you will need:

Change these quantities to make:
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
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.
Galette Charentaise
Weigh out and mix together 375 g flour and 375 g Maize flour (masa harina).

Stage 3 - 3 min.
Galette Charentaise
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.
Galette Charentaise
Beat until the mixture becomes pale.

Stage 5 - 2 min.
Galette Charentaise
Sieve the mixed flours into the bowl...

Stage 6 - 4 min.
Galette Charentaise
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
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
Spread the mixture evenly in a round non-stick tin or mould.

Stage 9 - 1 min.
Galette Charentaise
Sprinkle the top with 3 tablespoons granulated sugar.

Stage 10 - 20 min.
Galette Charentaise
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 recipe110 40 %980 90 %300 50 %7,020 350 %29,410 350 %
Per 100 g6 2 %60 5 %20 3 %410 20 %1,700 20 %
Per cake40 10 %330 30 %100 20 %2,340 120 %9,800 120 %
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 Change to a man
Possible allergens in this recipe: Milk, Gluten, Egg
How much will it cost?
  • For 3 cakes : 12.29 €
  • Per cake : 4.10 €

Change currency:

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)
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