Galette charentaise

France · Europe

A round golden butter cake resting on parchment paper.
Galette charentaise

Galette charentaise is a butter-rich cake associated with the Charentes. It is made with or without candied angelica, and filled variations include prunes or apples. Its texture is softer than the neighbouring broyé du Poitou.[1]

Michèle Fappier’s angelica version, prepared with Julie Andrieu, combines flour, sugar, baking powder, vanilla sugar, softened butter, salt and eggs. Diced candied angelica is added as the dough comes together. The dough is spread in a buttered tart tin, brushed with milk and marked with a fork in a criss-cross pattern before baking and cooling.[2]

References

Sources checked:

  1. Galette Charentaise — Agence de l’alimentation Nouvelle-Aquitaine
  2. Galette charentaise à l’angélique de Michèle — Julie Andrieu et Michèle Fappier / Zeste TV
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image credit

Galette charentaise faite maison.jpg

creator:
Cdang
license:
CC BY-SA 4.0
modified:
Downloaded as a Commons-hosted image for Gochizu review; no content edits.

audio credit

voice:
marin (gpt-4o-mini-tts)
source:
OpenAI API Text to Speech
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AI-generated voice audio.