Good evening lovely humans- I hope you are well and happy. I have just come back from a beautiful holiday in Tasmania with my husband and I feel so refreshed and relaxed. As much as I’d love to relax amongst nature, drive around farmland, pat and feed animals and eat delicious food, I am slowly getting back to reality. I have spent the day catching up on online lectures and currently, I am writing this blog post and watching latest Riverdale episode, all whilst eating organic chocolate in my pyjamas.
So on this chilly, winter’s day I should be studying for my upcoming exam but to true Diana-style, it seems that I’d rather procrastinate or moreso, procrastibake. Fast forward an hour or so and here I have an amazing banana, passionfruit and pecan cake using wholemeal spelt flour and passionfruit yoghurt. So soft. So comforting. So delicious.
I’m going to be honest and admit that the marbled look was not my intention however I’m glad it happened because I mean, how lovely does it look! Pears are in season at the moment meaning organic ones are relatively cheap. I love Bosc pear as they are ideal poached, baked or roasted. Bosc pears are an excellent fruit to use in baking as I find they tend to keep their shape and flavour.
I was recently given an abundance of home-grown, organic lemons and limes from my parents as well as parent in laws. I am talkin’ literally a whole crisper filled with them. Luckily we go through them quite quickly but I was craving a lemon cake and realised that I had some teff flour lying around in the pantry and quickly whipped this up. I personally love the combination of lemon and coconut and this cake satisfied all the palates.