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Galette Charentaise

Name: Galette Charentaise
Prep time: 2 h 25 min
Cook time: 20 min
Total time: 2 h 45 min
Yield: 1 cake
Cuisine: French
Ingredients: 100 g butter; 125 g flour; 125 g Maize flour (masa harina); 2 eggs; 125 g caster sugar; 1 vanilla pod; 1 pinch salt; 1 tablespoon granulated sugar

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.

68 K 4.5/5 (45 reviews)

2 hours 45 min. difficulté

Easy

4.10 €

1 cake

8 Ingredients

Last modified on: August 26^th 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.

When should you start or finish this recipe?

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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.

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).

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.

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	40 RDI=10 %	330 RDI=30 %	100 RDI=20 %	2,340 RDI=120 %	9,800 RDI: 120 %
Per 100 g	6 RDI=2 %	60 RDI=5 %	20 RDI=3 %	410 RDI=20 %	1,700 RDI: 20 %