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Dayna Hoskin really knows how to bake up a storm.
~Best Recipes

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Strawberry and Pear Shortcake

Japan is home to many an exotic fruit.... however while I was there in 2016, I was REALLY craving Pears and couldn't find any ANYWHERE!

Then... just as all hope seemed lost, this magnificent little shortcake appeared in the window of a cute little bakery in Kyoto. The heavens parted, angels sang and a halo of light surrounded it. My eyes lit up like a kid a candy store or a baker in a bakery. It was the best thing I've ever tasted! Or maybe I just wanted Pears so badly that no matter what it tasted like I would have thought it was the best thing ever... well, we're about to find out!

Here is my Strawberry and Pear Shortcake, to pay homage to that wonderful creation that saved my sanity in Kyoto.

MY TIPS FOR MASTERING THIS BAKE
#1 Grease the base and sides of your cake tin, then place a circle of parchment paper in the base and strips around the edges. The butter under the parchment paper will hold it in place and prevent it from slipping when you pour in your batter.

If yo…

Mothers Day Came Early

My little sister has a horse event on Mother's Day, so we improvised and moved Mother’s Day forward a week.... that's allowed right?

Soo.... Now that my Mother’s Day Bake has been presented to my mother, I can reveal what emerged from a mess of sugar, flour and fruit that can only be described as monumental!



Because my mum is strictly Gluten Free these days, I didn't have the time to trial and error new Gluten Free recipes, soo.... a huge thanks to 



The Washington Post for this killer Gluten Free Orange and Poppyseed Recipe 

ADJUSTMENTS: I added the juice of half an orange and baked in a 20cm springform cake tin at 160 degrees Celsius and just kept an eye on it until it was done.



The Kiwi Cook, for these amazing Gluten Free Passionfruit Melting Moments 

Chelsea Sugar for these Gluten Free Chewy Almond Lemon Crackle Biscuits (they're my new favourite!)
ADJUSTMENTS: I substituted the Orange rind for Lemon rind.

and I simply swapped out the regular flour for gluten free flour in my own Pistachio Nut Blondie Recipe. 

And there you have it, an orange and poppy seed cake with orange flavoured icing, decorated with pistachio blondie crumble, passion fruit melting moments and lemon crackle cookies. #overindulgent

Comments

  1. It is all scrumptious - always love Orange and Poppyseed Cake, but I have to say those Chewy Almond Lemon Crackle Biscuits are my new favourite too xxx

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