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

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.”


Poh Bakes 100 Greats
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

Makes: 12 mini cakes

300 g (2 cups) all-purpose flour
1 tsp baking soda
250 g (1 1/4 cups) superfine sugar
1/2 tsp salt
160 g (2/3 cup) unsalted butter, melted
250 g (1 cup) Greek-style yogurt
4 large eggs, lightly whisked
Finely grated zest of 1 orange

Violet glaze:
350 g (3 cups) icing sugar
4 tbsp (60 mL) warm water
2 drops pink OR red food colouring
1 or 2 drops violet extract (optional, see note)

Bits & pieces:
1 punnet fresh raspberries, sliced in half
1 quantity Vanilla Sour Cream OR Yogurt Mascarpone Cream (recipes follow)
Finely grated orange zest (optional)

Step 1

Preheat the oven to 170°C (325°F) if using convection (177°C/350°F for conventional). Grease and flour a 12-hole mini cake pan well.

Step 2

Briefly whisk the flour, baking soda, sugar and salt in a medium mixing bowl to combine. Add the butter, yogurt, eggs and zest, then whisk until smooth. Carefully fill the moulds three-quarters of the way and bake for about 25 minutes until golden brown. As soon as the cakes come out of the oven, tip the tray upside down onto a wire rack and shake out the cakes. If you leave them too long, the sugars settle and you’ll have trouble unmoulding them without leaving bits behind. Allow to cool completely before icing.

Step 3

To make the glaze, combine the icing sugar, water, food colouring and violet extract in a small bowl, and whisk until smooth.

Step 4

Add more water if you prefer a runnier, translucent consistency like I do. Transfer to a piping bag and snip a 2 mm (1/16 inch) hole off the tip. Slowly run the glaze in concentric circles working from the centre of each cake outwards, so you can control the drizzle effect running down the sides. Top with a few raspberries.

Step 5

Serve with your choice of dolloping cream and, if you’d like to bolster the orange flavour, finely grate a smidgen of orange zest over the top. (You can keep any un-iced cakes in an airtight container for up to 5 days.)

Note: Violet extract is available online or at specialty shops.


Makes: 300 mL (about 1 1/4 cups)

300 mL (1 1/4 cups) sour cream
30 g (1/4 cup) icing sugar, sifted
1 tsp vanilla extract OR vanilla bean paste OR vanilla essence

Step 1

Combine the sour cream, icing sugar and vanilla in a medium mixing bowl, and stir with a spoon to combine.


Makes: 500 mL (about 2 cups)

250 g (1 cup) mascarpone cheese
250 g (1 cup) Greek-style yogurt
50 g (1/2 cup) icing sugar
1–2 tsp vanilla bean paste OR vanilla extract

Step 1

Combine all the ingredients in a medium mixing bowl, and whisk until smooth. This will keep perfectly for up to 2 weeks in the fridge, seeing as both the cheese and the yogurt are cultured forms of dairy.

Excerpted from Poh Bakes 100 Greats by Poh Ling Yeow (Murdoch Books, Jan. 8, 2019).




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