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Cook this: Orange yogurt hearts with violet glaze and raspberries from Poh Bakes 100 Greats

Cook this: Orange yogurt hearts with violet glaze and raspberries from Poh Bakes 100 Greats
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Our cookbook of the week is Poh Bakes 100 Greats by Poh Ling Yeow, one of Australia’s best-loved cooking stars. Over the next three days, we’ll feature recipes from the book and an interview with its author.

Poh Ling Yeow’s charming, heart-shaped mini cakes are sure to impress your Valentine. And even better, she uses a straightforward muffin method – simply mix the dry ingredients with the wet ingredients – to produce a satisfyingly springy-textured cake.

While Yeow loves the combination of orange, raspberry and violet, feel free to switch up the flavours as you see fit. “It’s one of those ones where you can mix-and-match: change the glaze or change the base. Instead of orange you could go with lemon or something like that,” she says.

Natural ingredients are on display throughout Poh Bakes 100 Greats, and Yeow has a special interest in botanicals. “It’s so inspiring to see what you can draw out of nature,” she says. But she has a word of caution if you’re new to working with floral flavours: always err on the side of subtle.

“It’s like if you thought about it for a bit longer, you’d think you might have imagined it. That’s the key to using floral essences,” says Yeow. “It’s a bit like when you walk past (a rose bush) and catch a breeze, and it’s really magical because it’s fleeting. That’s a nice way to think about it… treat it like you’re just catching a scent of the thing.”

In Poh Bakes 100 Greats, Poh Ling Yeow shares her approach to baking, which she describes as “a wonderful mash-up of French and Australiana.” Murdoch Books
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