Читать книгу The Hummingbird Bakery Cake Days: Recipes to make every day special - Tarek Malouf, Tarek Malouf - Страница 10

VANILLA AND CARDAMOM WHOOPIE PIES

Cardamom is an exotic eastern spice, which also works really well with creamy vanilla fillings and sponges. It certainly spices up a plain vanilla whoopie pie.

Makes 8–10 pies

FOR THE SPONGE

1 large egg

150g (5½oz) caster sugar

125g (4½oz) plain yoghurt

25ml (1fl oz) whole milk

2 tsp vanilla essence

75g (2½oz) unsalted butter, melted

¾ tsp bicarbonate of soda

275g (10oz) plain flour

¼ tsp baking powder

½ tsp ground cardamom

FOR THE FILLING

170g (6oz) unsalted butter, softened

¼ tsp ground cardamom

280g (10oz) icing sugar, plus extra for dusting

220g (8oz) vanilla marshmallow fluff

1. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, beat the egg and sugar on a low speed to bring the ingredients together, then increase the speed and whisk until light and fluffy. Stir together the yoghurt, milk and vanilla essence in a jug, then add to the egg and sugar. Pour in the melted butter and mix in thoroughly on a medium speed.

2. Sift together the remaining sponge ingredients, adding to the batter in two batches and mixing on a low speed until fully combined. Place the batter in the fridge to cool and set for 20–30 minutes.

3. Meanwhile, preheat the oven to 170°C (325°F), Gas mark 3, and line two baking trays with baking parchment.

4. Remove the batter from the fridge and spoon the mix on to the prepared trays, making 16–20 mounds (8–10 per tray), each 3–5cm (1¼–2in) in diameter and 2–3cm (¾–1¼in) apart. Place in the oven and bake for 10–13 minutes, or until lightly golden on top and springy to the touch. Remove to a wire rack and allow the sponges to cool completely before you fill them.

5. To make the filling, slowly beat together the butter, ground cardamom and icing sugar, using the electric whisk or freestanding mixer with the paddle attachment, until the butter and sugar come together. Add the marshmallow fluff and lightly mix in, then adjust the speed to high and continue mixing until light and fluffy. Place the filling in the fridge and leave to set for about 30 minutes.

6. To assemble the whoopie pies, spread about 1 tablespoon of the filling on to the flat side of one sponge, adding a little more if needed. Place another sponge (flat side down) on top to make a sandwich, then assemble all the remaining pies in the same way. Dust with icing sugar to serve.