Lemon Polenta Whoopie Pie Recipe

By polloazul

Ingredients

• For the whoopie pie shells:
• 125 g butter, at room temperature
• 200 g light brown sugar
• 2 eggs
• 450 g plain flour
• 1 tsp salt
• 11/2 tsp baking soda
• 250 ml buttermilk
• 225 g polenta, soaked in lemon juice (roughly 175g dry polenta and the juice of 4 lemons)
• For the chocolate ganache:
• 300 g dark chocolate, 70% cocoa, broken into small pieces
• 300 ml double cream
• Juice of 1 lemon
• 50 g butter
• 1/2 tsp salt
• To decorate (optional):
• 100 g dark or milk chocolate
• 50 g ground pistachios

Details

Servings 16
Adapted from mowielicious.com

Preparation

Step 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.

6. While the whoopie pies are baking, heat the double cream to the point just before it boils over a medium heat. Remove from the heat and add the lemon juice, salt and butter. Stir until the butter melts completely

7. Add the hot double cream mixture to the chocolate pieces and whisk vigorously until the heat of the cream melts the chocolate, forming a thick ganache. Allow to cool.

8. Fill a piping bag with the chocolate ganache and pipe onto half the whoopie pie shells, cover with the other shells. To decorate, you can melt the milk chocolate over a hot water bath, spread a teaspoon full over thewhoopie pies and top with ground pistachios.