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

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Once fully cooled, serve the cake either with a light dusting of icing sugar or make this simple cherry glaze. Puree the cherries, then pass them through a fine sieve. Mix two tablespoons of the puree (or juice, if using) and the icing sugar in a small bowl until smooth. Add the almond extract, salt and enough food colouring to make a pale pink glaze, drizzle liberally over the cake and serve. Place the pistachios in the bowl of a food processor fitted with the blade attachment and pulse until they are finely ground. Tip into a large bowl along with the ground almonds, flour, baking powder and salt and mix together. Lightly grease a 23 x 33cm baking tin, then line with a strip of parchment paper that overhangs the two long sides of the tin. Secure the paper in place with two metal clips.

Preheat the oven to 120°C (250°F). Add the white chocolate for the ganache to the baking tin in a single layer and bake for about 60–90 minutes, stirring vigorously every 15 minutes, until melted and a rich, golden colour. Meanwhile, make the topping. Put the strawberries into a large bowl, sprinkle over the sugar and vanilla, and stir briefly. Leave to macerate for 30 minutes to an hour, until the sugar has dissolved. Add the cornmeal mixture and mix together to form a smooth cake batter, then gently fold in the blueberries.Remove from the heat and pour the caramel over the base. This mixture is very hot, so ease it into the corners by lifting and tilting the tin as needed. Set aside to cool for 30 minutes. Remove from the heat and pour over the filling, spreading into an even layer. Refrigerate until set. Professional recipes can often be really complicated and impractical in a domestic kitchen, so it's brilliant that Edd Kimber has researched, simplified and brought them together in this beautiful book. It's on my list!' --BBC Good Food magazine

Preheat the oven to 180°C (350°F), Gas Mark 4. Lightly grease a 9x13 brownie tin, then line with a strip of parchment paper that overhangs the two long sides of the tin. Secure the paper in place with two metal clips. The word patisserie make us think of impossibly complicated recipes that can only be carried out by the most talented pastry chefs, but Edd Kimber wants to change that. With step-by-step photos for pastries and icings, it's easy to get your head around the more complex techniques, and the fantastic photography of bright, multi-layered cakes looks beautiful. You'll be a contestant on Great British Bake Off in no time!' -- Great British Food magazine Part of the appeal of One Tin Bakes is that bakers of any skill level can use and enjoy it -- I also feel like this would be an excellent cookbook for kids to enjoy too (considering this is not an equipment-dependent cookbook). There is also something to be said for the versatility of using only one pan type (especially since this is one that many bakers will already own). With approachable, delicious recipes, One Tin Bakes is a cookbook I'm glad to have in my library. 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. 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.

Preheat the oven to 180°C (350°F), Gas Mark 4. Lightly grease the base of the baking tin, then line with a piece of parchment paper that overhangs the two long sides. Secure the paper in place with two metal clips. Meanwhile, make the syrup. Place the caster (superfine) sugar and 60ml (1⁄4cup) water in a small saucepan and cook over a low heat just until the sugar has dissolved. Remove from the heat and add the vanilla. Alongside the nostalgia-inducing recipes there are an equal number that have more modern roots. Take the Espresso Cacao Nib Morning Buns inspired by Kimber's dining experiences in San Francisco at Tartine Bakery and Dandelion Chocolate. In my haste to make a batch of brioche dough (it needs to chill overnight), I missed the instruction to use 25 grams less butter for the morning bun recipe. Since there was no way to fix my mistake, I carried on with the recipe. I also chose to form the buns into circles rather than squares. The resulting buns were delicious -- maybe not quite as the recipe intended but despite my error they still turned out. While warm, just out of the oven, the buns are rolled in a fine mixture of sugar, cacao nibs, and espresso powder which pairs nicely with the light coffee flavour imparted by the coffee compound butter used in making the brioche dough.