Print Options:

Recipe: Lemon Polenta Whoppie Pie

Yields1 Serving

Lemon Whoopie

 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

 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.