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. 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. To make the streusel topping, mix together the ground almonds, oat flour, sugar and salt, then rub in the butter using your fingertips until it resembles breadcrumbs. Pop this bowl into the freezer while you finish the cake batter. So after a too long paragraph where I had to ramble about stupid (IMHO) non-sensical trends the recipes seem quite fantastic, both tasty, doable and with that right balance of original but still not weird! I like his style also, personal, self-deprecating a bit, and also practical avoiding the extremes of robotic and too personal.

Preheat the oven to 180°C (350°F), Gas Mark 4. Lightly grease the baking tin, then line with a piece of parchment paper that overhangs the two long sides. From Praline Meringue Cake to Matcha Roll Cake, Peanut Butter Brookies to Tahini Babka Buns, all you need is just one standard 9 x 13in baking tin. This book is a peek inside the mind of one of my favorite bakers, where creativity with butter and sugar is paired with solid technique and downright fun. Edd shares a true world of possibilities - all within a 9x13 tin. This book is an absolute must-have for every home baker.' Joy Wilson To finish, drizzle the caramel over the brownies, sprinkle over the remaining pecans and milk chocolate, and scatter over a little extra flaked sea salt, if you’re a fan of sweet and salty. Remove from the tin and cut into squares. Store in a sealed container for four days. 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.Edd Kimber reveals the secrets of the Parisian pastry shop, with step-by-step instructions to take the fear out of French classics like cherry clafoutis, éclairs and seasonal favourites like Buche de Noël.' -- Country Living Use an electric mixer to whisk the ganache for a few minutes until smooth and shiny (over-whisking can make it grainy, so err on the side of caution). Spread over the cake, then sprinkle liberally with peanuts and cacao nibs. Cut into portions and serve. When the buns come out of the oven, while still hot, liberally brush them with the syrup and then sprinkle over the sesame seeds. Leave the buns to cool completely in the tin before removing and serving. I grew up in a house where baking was a regular occurrence, my first memory was standing on a stool in the kitchen helping my mum to make mince pies. After studying politics at university I realised the corporate world wasn’t for me and after entering and winningthe first series of The Great British Bake Off (BBC Two) I jumped at the chance of following my passion for baking. Edd writes for several magazines and newspapers including regular features in BBC Good Food, Delicious and Waitrose Kitchen. Edd has also made regular appearances on TV including on Sunday Brunch and as resident baker on The Alan Titchmarsh Show (ITV 2014) as well as on his own Christmas special ‘John and Edd's Christmas Bakes’ (Food Network 2013).

For the cake, place the butter, sugar and lemon zest into a large bowl and beat together using an electric mixer for about 5 minutes or until light and fluffy. Pour the batter into the prepared baking tin and spread into an even layer, then sprinkle the chilled streusel mixture evenly over the top. 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 For the filling, beat the peanut butter, butter, icing sugar and vanilla together in a bowl until smooth. Pour in a quarter of the cream and mix until combined, then repeat with a further quarter of the cream. In a separate bowl, whip the remaining cream until it holds soft peaks, then carefully fold this into the peanut butter mixture, in two separate additions. Spread the filling into the tart crust in an even layer and refrigerate while you make the topping.Place the butter, cocoa and sugar into a heatproof bowl set over a pan of simmering water (ensuring the bottom of the bowl doesn’t touch the water underneath) and stir until the butter is melted and everything is smooth. Baking recipes typically serve large groups, which is perfect for a party, a celebration or a crowd, but not when there's just one or two of you and you would rather not spend the money on making a big batch, or be faced with eating leftovers for a week. Pour in the cream and peppermint extract, plus a drop or two of food colouring (if using) and mix until evenly combined. Scrape into the tin, spreading over the base in an even layer. Refrigerate for an hour before making the topping. You can substitute the rye for plain flour, but if you haven’t tried rye, I would implore you to: it makes a very special brownie. You need minimal equipment and skill to whip up something fruity, chocolatey, spiced or nutty - One Tin Bakes is full of versatile and achievable recipes that celebrate the flavours of both traditional and modern bakes from around the world, each with a special Edd Kimber twist.