Today I have a fabulous treat for you, a sneak peek at a seriously delicious recipe from my new book One Tin Bakes Easy which has now been out in the UK, Aus and NZ for a month and from today is also on sale in the USA and Canada.
If you haven’t heard about the book yet let me give a quick 30 second explanation. Last year I released my book One Tin Bakes, a collection of 70 recipes that are all made in the same 9x13 tin. I was blown away by the response, the book became a bestseller and even a year later I still see you guys baking from it every single day. The book came out in the midst of the pandemic and right in the middle of lockdowns all over the world. People were stuck at home and baking became one the things they relaxed with, everyone and their grandmother was making banana bread or turning out loaves of sourdough. When people picked up a copy One Tin Bakes it became really clear to me, through the emails and instagram DM’s I was receiving, that so many people baking last year were doing so for the very first time. Even though the recipes in One Tin Bakes are relatively simple there was still some nervousness with new bakers around many basics of baking. Because of this and the success of the book I decided to write a second volume in the series, a collection of 70 brand new recipes that were even easier than the original book. I am talking one bowl cakes that use the all in one method, treats that are no-bake, recipes that only use 5 ingredients.
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.
If you are thinking you’d like to buy a copy as a present (the holiday season is upon us after all) There are a number of places you can buy signed copies. In the UK Waterstones have a stock of signed copies that you can buy online and from some stores in person (check their site for availability. In the US the Book Larder in Seattle have signed copies and they can ship anywhere in the country. I am also working on trying to get signed copies in more countries so bear with me if you’re looking to get one elsewhere.
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
Recipe from my new book One Tin Bakes Easy
Note: as you will see the measurements in this recipe are in both metric and imperial and this is how they appear in the book so no matter what style of measurement you prefer you are covered
170g (6oz/11⁄2 sticks) very soft unsalted butter, plus extra for greasing
320g (111⁄4oz/21⁄2 cups + 1 tablespoon) plain (all-purpose) flour
3 teaspoons baking powder 1⁄2 teaspoon fine sea salt
175g (6oz/3⁄4 cup + 2 tablespoons) caster (superfine) sugar
175g (6oz/3⁄4 cup + 2 teaspoons) light brown sugar
3 large eggs
2 teaspoons vanilla extract 100ml (31⁄2fl oz/1⁄3 cup + 4 teaspoons) cold espresso or very strong black coffee
75ml (23⁄4fl oz/5 tablespoons) sour cream Flaked sea salt, for sprinkling
Caramel Cream Cheese Frosting
170g (6oz/3⁄4 cup) cream cheese, at room temperature
397g (14oz) can dulce de leche
240ml (81⁄2fl oz/1 cup) double (heavy) cream, chilled
Preheat the oven to 180oC (160oC Fan) 350oF, Gas Mark 4. Lightly grease your 23 x 33cm (9 x 13in) baking tin and line it with a strip of parchment paper that overhangs the long sides, securing it in place with two metal clips.
Place the flour, baking powder, salt and sugars in a large bowl and whisk to combine. Add the butter, eggs, vanilla, espresso and sour cream and mix until a smooth batter forms. Pour it into the prepared tin and spread evenly.
Bake for about 35–40 minutes, or until the cake springs back to a light touch. Set aside to cool in the tin for 15 minutes before using the parchment paper to lift the cake onto a wire rack to cool completely.
For the frosting, place the cream cheese and dulce de leche in a large bowl and whisk until smooth. Add the cream and whisk until the mixture holds soft peaks. Spread the frosting all over the cold cake and sprinkle with flaked sea salt just before serving.
The cake can be made a couple days in advance if stored in a sealed container, but the frosting needs to be made and served on the same da