Galette Charentaise Recipe
Galette Charentaise
The most popular dish in France probably to make with candied Angelica is the Galette Charentaise. It's a really easy cake to make. Despite the name, it's a cake, not a galette.
What is a Galette Charentaise? It’s a cake but it’s a biscuit as well. Traditionally it's round and measures around 25 centimeters and is a very simple recipe, but it's very, very local. You can find the galette Charentaise almost entirely on the west coast of France.
Here’s a recipe taught to me by Elise Botiveau for a Galette Charentaise.
Ingredients
300 grams of plain flour
220 grams of castor sugar
120 grams of unsalted, softened butter
2 eggs
7 grams of baking powder
50 grams of candied Angelica chopped
pinch of salt
1 cup of milk
Method
Preheat your oven to 230 degrees fan forced it's high but we're only cooking for a short period of time
In a bowl, place the flour, sugar, baking powder and then whisk to combine
Add the softened butter, salt and eggs and mix everything by hand with a wooden spoon until it forms a dough like consistency
Add the angelica cut into small cubes and then work it in until well combined
Butter a pie mold or cake tin that’s about 24 centimeters in size
Spread the dough out into the dish
Brush with milk
Decorate by making crosses with a fork
Bake for 10 minutes then unmold as soon as you get it out of the oven to prevent the cake from sticking
Serve cold cut into triangles