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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.
61 K 4.5/5 (44 reviews)
2 hours 45 min.
Easy
3 cakes
8 IngredientsLast modified on: August 26th 2018
For 3 cakes, you will need:
- 1
1 1⁄3 cup butter - 2
2 ½ cups flour - 3
2 ½ cups Maize flour (masa harina) - 4
6 eggs - 5
1 2⁄3 cup caster sugar - 6
3 vanillas pod - 7
3 pinches salt - 8
3 tablespoons granulated sugar (optional)
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 1 1⁄3 cup 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 2 ½ cups flour and 2 ½ cups Maize flour (masa harina).
Stage 3 - 3 min.
Put into a food-mixer bowl: 6 eggs, 1 2⁄3 cup 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 RDI=40 % | 980 RDI=90 % | 300 RDI=50 % | 7,020 RDI=350 % | 29,410 RDI: 350 % |
| Per 100 g | 6 RDI=2 % | 60 RDI=5 % | 20 RDI=3 % | 410 RDI=20 % | 1,700 RDI: 20 % |
| Per cake | 40 RDI=10 % | 330 RDI=30 % | 100 RDI=20 % | 2,340 RDI=120 % | 9,800 RDI: 120 % |
How much will it cost?
- For 3 cakes : 12.30 €
- 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)
Caster sugar
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Flour
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Maize flour (masa harina)
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Butter
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