Galette charentaise

Name: Galette charentaise
Total time: 60 min
Yield: Serves 8
Cuisine: Poitou-Charentes
Ingredients: 300 g (2½ cups) all-purpose flour; 200 g (7 oz) softened unsalted butter; 150 g (¾ cup) granulated sugar; 2 whole eggs; 1 packet vanilla sugar (7.5 g / 2 tsp); 1 tbsp candied Niort angelica; 1 tsp baking powder; 1 egg yolk

Charentes butter cake with angelica

⏱ 60 minServes 8Easy520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

300 g (11 oz)all-purpose flour
200 g (7 oz)softened unsalted butter
150 g (5 oz)superfine sugar
2whole eggs
1 packetvanilla sugar
1 tbspcandied Niort angelica
1 tspbaking powder
1egg yolk

300 g (11 oz) all-purpose flour
200 g (7 oz) softened unsalted butter
150 g (5 oz) superfine sugar
2 whole eggs
1 packet vanilla sugar
1 tbsp candied Niort angelica
1 tsp baking powder
1 egg yolk

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 tart pan or round baking pan (26 cm / 10 in)

1 stand mixer with paddle

1 wooden rolling pin (40 cm / 16 in)

1 silicone pastry brush

1 sharp paring knife

1 fan oven (180 °C / 350 °F)

1 roll of parchment paper

1 cooling rack

03 — Method

Cream the softened butter with the sugar and vanilla sugar in the stand mixer until light and fluffy.
Add the eggs one at a time, mixing well after each.
Mix in the flour, baking powder and finely chopped candied angelica on low speed until combined.
Shape into a ball, flatten slightly and chill 1 hour.
Roll the dough 1.5 cm (⅝ in) thick into the buttered, floured pan and smooth the top.
Brush with beaten egg yolk and score a crosshatch pattern with the tip of a knife.
Bake 30 minutes at 180°C (350°F) convection until golden, then unmold onto a rack to cool.