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.
67 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)
Flour
Like these other recipes: Chocolate rolls (petits pains), Four quarters, Fruit crumble, Toffee apple upside-down cake, Tyrolean apple crumble, ... See them all 211
Maize flour (masa harina)
Like these other recipes: Cornmeal baps for Anne, Nachos, ... See them all 2
Caster sugar
Like these other recipes: Pear, grapefruit and pistachio tart, Rice pudding (riz au lait), Apple crisps, Agen prune cake, Pistachio powder or paste, ... See them all 373
Butter
Like these other recipes: Tomato tatin, Polenta with spinach and soft-poached egg, Roast pork with sage, cooked in a bag., The total turnip, Mont d'or in brioche, ... See them all 492
Other recipes you may also like
Morteau sausage "crisps"
To make these "crisps", the Morteau sausage is first boiled before being sliced thinly. The slices are then baked in the oven until they start to crisp. These make a very tasty aperitif snack or can be served to accompany any dish you choose. March 15th 201777 K4.3 1 hour 9 min.
Soft apple cookies
This French twist on the famous American treats delivers delicious apple flavour in cookies that are a little softer than usual. December 5th 202140 K 60 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011345 K 14 40 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way. December 23th 2017581 K5 2 days 16 hours 30 min.
Cocotte eggs with Comté
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways. February 21th 2011368 K4.3 1 hour
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)
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.