May–August 2023 Baking Cookbook of the Month: ONE TIN BAKES

I was looking at that recipe again last night. I’m still tempted to give it a go.


I made the ‘Coffee’ Coffee Cake (p 14) for our school’s volunteer appreciation breakfast this morning. I had intended to substitute cardamom for the cinnamon, but ended up making it as written, as I was too tired to prepare the cardamom. I will try that next time, and there will be a next time. This was delicious—moist and flavourful. I don’t even like the crumbs on crumb cakes, but this was fine, maybe because of the browned butter. The whole tray went, except for the sneaky pieces I kept at home.



I also halved the recipe. I’m taking most of it to a pot luck lunch, and figured people wouldn’t want more than a bite each. But I held back 3 full sized bars for us, and after eating them I’m sorry that I halved! So good! I used raspberries, but the closest I could do on jam was strawberry. Agree it probably doesn’t make a difference. Was able to make it work with using 1/3 of the flour/sugar on bottom, but definitely get what Caitlin means, and might make extra next time. These are delicious. LLD’s usual birthday dessert is a raspberry sour cream tart. Both he and Lulu said “it’s like the tart, only … streusely.” Which was high praise.


What recipe do you use for the raspberry sour cream tart?

It’s one i found on epicurious ages ago, at least 18 years and probably longer. I’ve adjusted it a bit at this point.

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I lit on this recipe because I knew I had some buckwheat flour languishing in the fridge, and it’s stone fruit season. Initially, I thought I’d buy some raspberry jam and use apricots for the fresh fruit (in place of the called-for nectarines), but when I ended up with a bunch of sweet cherries thanks to a good price, I swerved and went with a smooth peach jam and quartered cherries.

As it happens, I only had half the weight of buckwheat flour called for, so I made up the rest of that portion of the dough with ww pastry flour, figuring it’d contribute some of the nuttiness of buckwheat. I used the food processor to cut the butter in, just four or five quick pulses, and probably ended up with more larger pieces than he intended, but that was just fine with the rolling and folding. I had to add a couple of tablespoons of milk to get the dough to come together (an extra spoonful of sour cream would’ve also worked), and even then it was a bit messy through the first letter fold. Downtime in the fridge brought it together. Since it took a bit of work (and time) to roll it out and fold in the fruit, I stuck the pan in the freezer for 10 minutes before baking to firm up the butter. I made 8 rather than the 6 the recipe specifies, and they are still pretty substantial. Six would make for huge scones.

I had one when they were still barely warm from the oven, and it was tender, flaky and delicious. Rewarmed briefly today, it was softer, not so flaky, but still tender with great flavor. The nuttiness of the buckwheat, the buttery pastry, and the fruit are great together. These are rich (to be expected, with butter, eggs, and sour cream), so the crumb isn’t super light, but neither is it dense, if that makes sense.


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pes) last recipe in book. This turned out nice and chewy. The dough is very elastic to work with but you just scrape it into the 9x13 and spread it with your wetted fingers. Will make again.


These look gorgeous and I’m interested in baking more with buckwheat flour. How similar is the basic recipe to this (non-laminated) one?

Hmm, not all that much. The OTB recipe calls for 230g AP flour, 180g buckwheat flour, 1T baking powder, 50g superfine sugar (granulated would be fine), 1/2 tsp fine salt, 140g butter (1 1/4 sticks), 1/2 cup sour cream, 2 eggs, and 2 tsp vanilla for the dough, plus 1/2 cup raspberry jam and 3 diced nectarines (whatever that means), though I used peach jam and fresh sweet cherries. Let me know if you’d like the instructions

Yeah, that’s quite different. If you don’t mind sending me the OTB recipe, I’d appreciate it!

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On reflection, I’d recommend only baking whatever amount will be consumed on baking day and freezing the remainder unbaked and baking from frozen, so you don’t lose the flakiness and lamination overnight. That’s what I’ll do next time. These would be great with any stone fruit and contrasting jam.

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Raspberry Cream Lamingtons p. 34

I love lamingtons but I deliberated over making this for a long time. A sponge cake soaked in a sweetened gelatin, cream and milk mixture? Would it be like a tres leches cake? I love those, but they’re awfully squidgy. Would I be able to roll it in jam and coconut without it falling apart? Would it be like panna cotta? Would 1 sheet of gelatin be enough?
Anyway, I stopped thinking about it and made the cake and soak last night, and finished it this afternoon. I did make a half recipe. I’m happy to report it’s like neither of the desserts above. The cake is not noticeably saturated and is not heavy. It is pretty sweet with sugar in the cake, soak and jam. I made 9 pieces, and trimmed all edges. The assembly didn’t seem as messy as with the chocolate. I used a carving fork to lift and move the squares.


Beautiful! Your post also belongs on the Australia COTQ thread here.

Thanks! I didn’t know about that thread.

One of the recipes from Tuesdays with Dorie(a group baking thru Baking with Dorie )where I participant is baking lamingtons. I plan to do them this weekend, never tasted one.

Fun! I used to participate in Tuesdays with Dorie for Baking from my Home to Yours (I think that’s what it was called).


OTB is $2.99 on kindle ($3.99 in Canada) again. OTB Easy, too.

I made the Raspberry Cheesecake bars a month or so ago for a potluck, and got raves, so I’ve been looking for an excuse to make them again. A friend’s birthday today! Yes! Here’s a link to the recipe (with corrected amounts - the ones in the book are wrong):