One Tin Bakes: Sweet and simple traybakes, pies, bars and buns (Edd Kimber Baking Titles)

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Bake for 20–25 minutes, or until golden brown, then remove and leave to cool completely in the tin. His explanations are easy to understand and to the point, and he dwells on why an ingredient or technique would work better for a recipe and what could be an alternative to it that wouldn't compromise the flavours too much.

Preheat the oven to 180°C (350°F), Gas Mark 4. Lightly grease the baking tin and line with a piece of parchment paper that overhangs the two long sides of the tin, securing in place with metal clips. Preheat the oven to 180°C (350°F), gas mark 4. Line the baking tin with parchment paper that overhangs the two long sides of the tin, securing in place with metal clips. One Tin Bakes Easy shares the same DNA as One Tin Bakes but the recipes are as simple as I could possibly manage. They may be easy but the recipes never compromise on flavour, they’re easy but delicious. If that sounds like something you’d appreciate the book is now available everywhere books are sold in America, Canada, the UK, New Zealand and Australia. You can also buy copies anywhere in the world via The Book Depository.Pour over the base and spread into an even layer, then pop the tin in the refrigerator until set, about 1 hour. Just before the ganache is set, sprinkle with the salt.

Remove from the heat and pour over the filling, spreading into an even layer. Refrigerate until set. Edd Kimber is a baker, food writer and TV personality and is the author of three cookbooks - The Boy Who Bakes (2011), Say It With Cake (2012) and Patisserie Made Simple (Oct 2014). Heat the oven to 170C (160C fan)/350F/gas 4. Lightly grease a 23cm x 33cm baking tin and line with a piece of greaseproof paper that overhangs the two long sides of the tin to make removing the cake easier later, and secure it in place with metal clips.

The recipe I have chosen to show you is my Espresso Caramel Sheet Cake. The cake is an all in one affair made with sour cream and a very healthy dose of espresso (or the strongest coffee you can make at home). The topping is a truly heavenly mix of dulce de leche, cream cheese and cream whisked until billowy and soft. It is spread over the cake and finished with a sprinkling of flaked sea salt. Trust me when I say you need to make this. Espresso and Caramel Sheet Cake