Tarek Malouf - Hummingbird Bakery Mother’s and Father’s Day Treats - An Extract from Cake Days

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MOTHER’S & FATHER’S DAY

Baking Essentials

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About the Publisher

PISTACHIO WHOOPIE PIES

The addition of pistachios makes this an oh-so-elegant whoopie pie variation. Serve them with pistachio ice cream, which can be found in Italian ice-cream shops.

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

275g (10oz) plain flour

¼ tsp baking powder

¾ tsp bicarbonate of soda

60g (2oz) ground pistachios TIP If you can’t find ready-ground pistachio nuts in a shop, whole roasted (unsalted) pistachio nuts will do instead. (You will need 80–100g/3–3½oz of whole nuts for 60g of ground pistachios.) Just shell the nuts and chop them very finely with a sharp knife, or grind them in a food processor with the blade attachment or using a spice grinder, if you have one.

FOR THE FILLING

170g (6oz) unsalted butter, softened

280g (10oz) icing sugar

220g (8oz) vanilla Marshmallow Fluff

1. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, whisk the egg and the sugar until pale and fluffy. Pour the yoghurt and milk into a jug, add the vanilla essence and stir together, then tip this mixture into the creamed eggs and sugar and mix on a medium speed until all the ingredients are evenly incorporated. Add the melted butter and mix again.

2. Sift together the flour, baking powder and bicarbonate of soda, then add to the creamed mixture in two batches and mix in thoroughly after each addition, slowly at first and then on a medium speed. Stir in the ground pistachios by hand, making sure the nuts are evenly mixed into the batter, then place 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. Once the batter has cooled down, spoon the mix on to each tray in 8–10 mounds (16–20 in total), each 3–5cm (1¼–2in) in diameter and spaced 2–3cm (¾–1¼in) apart. Place in the oven and bake for 10–13 minutes or until the sponges are lightly golden on top and bounce back when gently pressed. Allow the cooked sponges to cool completely, on a wire rack, before assembling.

5. While they are cooking, make the filling. Using the electric whisk or freestanding mixer with the paddle attachment, slowly mix together the butter and the icing sugar until fully blended. Mix in the marshmallow fluff, then increase the speed to high and beat until light and fluffy. Place the frosting in the fridge for about 30 minutes to firm up slightly.

6. Spread the flat side of one of the sponges with about 1 tablespoon of the filling, adding a little more if needed. Sandwich another sponge on top, with the flat side facing down, then repeat with the remaining sponges and filling.

TIP If you can’t find ready-ground pistachio nuts in a shop, whole roasted (unsalted) pistachio nuts will do instead. (You will need 80–100g/3–3½oz of whole nuts for 60g of ground pistachios.) Just shell the nuts and chop them very finely with a sharp knife, or grind them in a food processor with the blade attachment or using a spice grinder, if you have one.

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