Espresso Caramel Sheet Cake

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

Pistachio and Cherry Sheet Cake

Happy Birthday to me! Yes this week recipe is my own birthday cake. Whenever I tell people that I like to make my own birthday cake they always seem sad, like no-one offered to make one for me. The truth is, I quite like making it myself maybe I’m control freak when it comes to cakes? I rarely get to bake just for fun these days, it’s always for a work project, for a magazine feature or to meet a book deadline. This week the baking was just for me, or at least it was until I decided to give you guys the recipe and make a video from it. Oh well, the intention to bake purely for its enjoyment was there. 

My birthday isn’t the only thing I am celebrating this week though, it is now just one month until my new book, One Tin Bakes, is finally published, and to say I am excited is quite the understatement. For those of you who haven’t heard anything about the book it’s a book dedicated to recipes that all use the exact same one tin, specifically a 9x13 tin you would traditionally use for brownies. The recipes run the gamut of cakes, cookies, brownies and bars, desserts, pastry and even a bunch of yeasted recipes. The idea was to reduce the required bakeware to just one single thing so that everyone could make the recipes, with just one tin the barrier to entry is so much lower. Baking for everyone!

This weeks recipe isn’t from the book but you could think of it as a bonus recipe, it’s an example of what you might find in the pages of the book and in spirit, this is a One Tin Bakes recipe. The cake recipe is a simple pistachio sheet cake which, like its almond brothers and sisters, is a moist cake that’s a smidge dense but without ever being heavy, its the perfect sheet cake texture as far as i’m concerned. The topping is a classic cream cheese frosting enriched with plenty of vanilla and finished with a simple cherry compote, a wonderful flavour combination and something which felt like the perfect choice for spending my birthday relaxing in the park enjoying the unseasonably warm weather we had this week. 

If you would like to read more about my new book, I have a page dedicated to it, which provides links to where the book can be pre-ordered wherever you are in the world, whether that is online or if your looking for an independent bookstore to support. The book is released June 25th in the UK and New Zealand, June 30th in Australia and Sept 1st in the US. 

Pistachio Sheet Cake
335g unsalted butter, room temperature
300g caster sugar
Zest of 3 limes
6 large eggs

1 tsp vanilla extract (or bean paste)
100g plain flour
200g pistachios*
100g ground almonds
1 1/2 tsp baking powder
1 tsp fine sea salt

*pistachios can be more expensive so if you want to make this an almond cake simply replace the pistachios with an equal weight of ground almonds and skip the grinding step. 

Cherry Compote
350g cherries, stoned and halved
50g caster sugar
Juice of 1/2 lime
1/4 tsp almond extract (optional)

Cream Cheese Frosting
75g unsalted butter, room temperature
125g full fat cream cheese, room temperature
400g icing sugar
1/4 tsp fine sea salt
2 tsp vanilla bean paste
2-3 tbsp finely chopped pistachios

Preheat the oven to 180C (160C Fan) and lightly grease a deep 9x13 brownie tin and line the base with parchment paper (this tin from Nordicware is the one I recommend in the book).

Place the pistachios into a food processor and pulse until finely ground, you’re looking for the same consistency as ground almonds. Add the flour and almonds and pulse to combine. Tip the nut mixture into a large bowl and whisk in the baking powder and salt. Place the butter, sugar and lime zest into the bowl of a stand mixer (you can also make this with an electric hand mixer) and, using the paddle attachment, cream together for about 5 minutes, on medium speed, until light and fluffy. Add the eggs one at a time, beating until fully combined before adding the next. Once the eggs are combined add the vanilla and mix to combine. Add the nut mixture and mix on low speed until combined. Scrape the mixture into the prepared tin and spread into an even layer. 

Bake the cake in the preheated oven for about 50-55 minutes or until the cake springs back to a light touch and is pulling away from the sides of the tin. Remove from the oven and set the tin on a wire rack to cool completely. 

Whilst the cake is baking start making the compote. Mix together the cherries, sugar, lime zest and almond extract, if using, and set aside for the moment. The almond extract amplifies the cherry flavour but you can leave it out if you prefer. 

When the cake is baked remove from the oven and set the tin on a wire rack to cool completely. To finish the compote tip the cherry mixture into a small saucepan and cook over medium heat until the mixture comes to a boil. Continue cooking for a couple minutes before using a slotted spoon to transfer the cherries to a bowl, leaving the cooking juices in the pan. I cook the cherries for a couple minutes to soften them but remove them before they break down into mush. Continue cooking the juices until reduced and slightly syrupy. Scrape the syrup over the fruit and then transfer to the fridge to cool completely. 

For the frosting place the cream cheese and butter into the bowl of a stand mixer, fitted with the paddle attachment. Beat on medium/high speed until creamy and lump free. Slowly add in the icing sugar beating until light and fluffy. Add in the vanilla and salt and beat to combine. Spread the frosting over the cooled cake and top with the compote, sprinkling over a couple tablespoons of chopped pistachios.