This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
68 K 4.5/5 (45 reviews)
2 hours 45 min.
Easy
4.10 €
1 cake
8 IngredientsLast modified on: August 26th 2018
For 1 cake, you will need:
- 1
100 g butter - 2
125 g flour - 3
125 g Maize flour (masa harina) - 4
2 eggs - 5
125 g caster sugar - 6
1 vanilla pod - 7
1 pinch salt - 8
1 tablespoon granulated sugar (optional) - Total weight: 580 grams
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 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.
Weigh out and mix together 125 g flour and 125 g Maize flour (masa harina).
Stage 3 - ⌛ 3 min.
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.
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 1 tablespoon 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
How much will it cost?
- For 1 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
Like these other recipes: Cranachan, Peach and verbena feuilleté, Gâteau Basque , Meringues, Blackcurrant, vanilla and lime verrine , ... See them all 377
Flour
Like these other recipes: Béarnaise sauce, Bechamel sauce, Craquelin (sweet cracker dough), Strawberry and rhubarb crumble, Chocolate rolls (petits pains), ... See them all 214
Maize flour (masa harina)
Like these other recipes: Cornmeal baps for Anne, Nachos, ... See them all 2
Butter
Like these other recipes: Harvest Gratin, Quail egg canapés, "Buttonhole" quail eggs, Kugelhof for Nanou, Warm salad of potatoes and purple artichokes, ... See them all 497
Other recipes you may also like
Pilau rice
Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice, which can easily be kept waiting without drying out. February 21th 2011410 K 14.4 35 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017440 K3.5 15 min.
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste. May 8th 2011419 K3.8 1 hour 4 min.
Millefeuille
Millefeuille is one of the best pastries available, if it is well made, i.e.: 2 layers of light vanilla cream between 3 layers of fine crispy (possibly caramelized) puff pastry. October 13th 2010349 K4.6 1 hour 45 min.
Cherry and pistachio tarts
A shortcrust pastry case baked with pistachio cream, then topped with Griottine cherries. July 4th 2010198 K 25 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.