Name: Recipe: Lemon Polenta Whoppie Pie
Ingredients: 125 g butter, at room temperature; 200 g light brown sugar; 2 eggs; 450 g gluten free plain flour; 1 tsp salt; 1 ½ tsp baking soda; 250 ml buttermilk; 225 g polenta, soaked in lemon juice; 4 lemons; 300 g dark chocolate, 70% cocoa, broken into small pieces; 300 ml double cream; 1 lemon, juiced; 50 g butter; ½ tsp salt; 100 g dark or milk chocolate; 50 g ground pistachios

AuthorAn Instant On The LipsCategoryDessrts

Yields1 Serving

125 g butter, at room temperature

200 g light brown sugar

2 eggs

450 g gluten free plain flour

1 tsp salt

1 ½ tsp baking soda

250 ml buttermilk

225 g polenta, soaked in lemon juice

4 lemons

For the chocolate ganache:

300 g dark chocolate, 70% cocoa, broken into small pieces

300 ml double cream

1 lemon, juiced

50 g butter

½ tsp salt

100 g dark or milk chocolate

50 g ground pistachios

METHOD

1. Preheat your oven to 180˚C. Line two baking trays with baking paper or silicone mats.

2. Whisk together the butter and sugar. In a separate bowl, mix together the flour, salt and baking soda.

3. Add the flour mixture in three parts, alternating with the buttermilk.

4. Fold in the polenta. Fill a piping bag and pipe 5cm rounds (or however big you'd like your whoopie pies to be).

5. Bake for 10-15 minutes, or until the cakes spring back when touched. Allow to cool before filling.

Ingredients