Say It Aint So, I Walnut Go – Coffee and Walnut Cake recipe

Coffee and walnut cake is a favourite amongst our family. My brother likes neither walnuts nor coffee, yet I have spotted even him go for a helping or two of this cake! I went a little over the top with decorating this cake so of course make less buttercream and totally leave out the ganache if you want to keep this cake more traditional!


For the cake:

  • 250g softened butter
  • 5 tbsp strong black coffee (cooled)
  • 280g self-raising flour
  • 250g caster sugar
  • ½ tsp baking powder
  • 4 eggs
  • 1 tsp vanilla extract
  • a handful of walnuts (finely chopped)

For the buttercream:

  • 250g butter
  • 500g icing sugar
  • 2 tbsp black coffee (cooled)

For the ganache:

  • 200g chocolate (I used milk)
  • 200ml double cream


  1. Preheat your oven to 180C and grease up two round cake tins. Cream the butter and caster sugar together until it forms a light paste.



2. Add the eggs one at a time, stirring inbetween. Then, sift in the flour and baking powder and fold in. Combine in the coffee and vanilla essence. Pour equally into the two round tins and pop into the oven for 35-40 mins until fully cooked.


3. While the cake is cooking you may want to make your buttercream. Simply use an electric whisk on a high setting on your butter until it turns light and fluffy. Add in the icing sugar bit by bit to ensure it doesn’t make a massive mess! Lastly, add in your coffee and mix it all in. Make sure you don’t add your buttercream until the cakes have completely cooled or they will melt! Pop your cakes in the fridge for 15-20 mins to help them cool down!


4. To make the ganache all you need to do is combine the chocolate and the cream into a microwave-friendly bowl. Pop into the microwave for 1 min, then stir. Add for another 30 seconds and stir again. Hey presto! Perfect chocolate ganache.

5. All that is left is to ice the cake and drizzle it in ganache! Serve and enjoy!


I hope you enjoyed this recipe! I will make a separate post with more details and pictures on how to make ganache if you would like, just let me know in the comments below!

Love from Evie x

Tikka Chance on Me – easy Slow Cooker Chicken Tikka Masala Recipe

There are hundreds and hundreds of ways of making a classic Chicken Tikka Masala, but this is the recipe I have always come back to as it is easy to make and full of flavour. Slow cookers/crock pots are great for meals like curry as it allows it to cook in its juices all day so when you come to eat it the flavours are just so strong! Nothing is worse than a bland curry. Like always, feel absolutely free to play around with the measurements of this recipe as even I don’t make it exactly the same every time- depends what mood I am in! However, use this recipe as a basic guideline to making a deliciously warming curry. This was enough curry to feed my family of 5 and even had enough for seconds!


5 chicken breasts

1 tin chickpeas

1 tin chopped tomatoes

1 tin coconut milk

250ml chicken stock

3 cloves garlic, minced

1 thumb-sized ginger, chopped

1 onion, diced

1tsp salt

1/2 tsp pepper

3 tsp chilli powder (adjust to taste)

1 tbsp ground cumin

1 tbsp curry powder

1tsp paprika

1tsp ground cinnamon

2 tbsp tomato puree

2 tsp sugar

Rice (I recommend 1/2 cup per person)

A handful of chopped fresh coriander


  1. In a pan, brown the onion and sear the chicken. This will help to lock in the moisture!


2. Add all your spices and coriander, coat the chicken and cook it until the spices release their smell


3. Add your chopped tomatoes, coconut milk and chicken stock. Bring to the boil an let simmer for a few minutes before adding to your slow cooker. Add your chickpeas (drain them first)


4. Cook on low for 5-6 hours or high for 3-4. I recommend low if you have the time as it aids to release all those fantastic flavours. Serve with rice and enjoy!


That is literally all there is to it! So simple and easy- not to mention delicious and warming! Of course, adjust the recipe to suit your own taste, but this base recipe will guarantee good results. Let me know in the comments below how you found this recipe, and do you have any curry tips? Are there any recipes you would like me to share?


Love from Evie x

This Sh*t is Banana Cake, B-A-N-A-N-A-Cake!

Sorry, couldn’t resist the song! So catchy and is the only thing that has helped me learn how to spell bananas.

Banana Loaf is a bit of a cross between Banana Bread and drizzle cake. It is traditionally baked in a bread loaf tin, however the actual mixture is sweet and cakey. It is stodgy and moist which is perfect for the winter! It may not be the prettiest cake or get you many Instagram likes, but it is so delicious, easy to make, and goes perfectly with custard.


  • 140g room temperature butter


  • 150g caster sugar
  • 2 eggs
  • 150g self-raising flour
  • 1 tsp baking powder
  • 50g icing sugar


  1. Preheat the oven to 180C. Cream together the butter and sugar using an electric whisk.IMG_7068.jpg
  2. Add the two eggs, baking powder, mashed bananas and sift in the flour. Fold everything together until smooth.


3. Pour the mix into the loaf tin and cook for 45 mins or until a skewer comes out clean when poked inside. Mix together the 50g of icing sugar with 2-3tsp water and drizzle on top. Then serve!


What did I say? So simple to make! I know it isn’t the prettiest cake in the world but it’s so soft and moist and a favourite amongst the family! Let me know what you think in the comments below and let me know if there are any recipes you would like me to share!

Love from Evie x

Fo’ Shizzle my Drizzle – Lemon Drizzle Cake Recipe

Lemon drizzle cake is absolutely perfect for this time of year as there is nothing better than to come in from the cold and have a lovely slice of stodgy cake with a hot cup of tea. This recipe is honestly so simple to make! The cake comes out so fluffy and moist and sticky sweet.


For the cake:

  • 225g butter
  • 225g caster sugar
  • 4 eggs
  • 225g self-raising flour
  • grated zest of 1 lemon (or extra if you like a particularly strong flavour!)

For the drizzle:

  • squeezed juice of 1 1/2 lemons
  • 85g caster sugar


  1. Preheat the oven to 180C. It needs to be super hot so the cake will bake evenly!
  2. Beat together the butter and caster sugar for the cake with an electric whisk until creamy


3. Then, add the eggs in one at a time and beat in between until it is all incorporated. It should be a bit runny and gooey at this point!


4. Then, sift in the flour and the lemon zest! Stir it in until the mixture is thick and smooth


5. Then just pop it into a loaf tin and into the oven for 45-50 mins/ until cooked. During tis time you can make up your syrup. Simply stir together the caster sugar and lemon juice until it becomes a thick liquid, perfect for drizzling!


6. When the cake is fully cooked and out of the oven, use a chopstick to poke some holes into it. Then, pour the drizzle all over the top of the cake! The drizzle should absorb in and trickle down the holes you made.


7. Leave to cool and then enjoy with a lovely cup of tea! The cake will keep in an airtight tin for up to 4 days (if it can last that long without being eaten!)


I hope you enjoyed this recipe and have seen how easy it is to make this classic cake. Let me know how you got on in the comments below and if there are any other recipes you would like me to show you!

Love from Evie x

All You Seed Is Love

Roasted Pumpkin seeds are an autumnal classic; easy to make, makes your kitchen smell great and creates less waste once you have carved your pumpkin! I like to roast mine with brown sugar and cinnamon, however if you have any other combinations that work then please let me know! If you want to know how to use the actual pumpkin flesh then refer to my previous recipe post on how to make Pumpkin Puree.


1 pumpkin

1 tbsp softened/melted butter

1 tbsp brown sugar

1/2 tsp ground cinnamon

pinch of salt


  1. Preheat the oven to 200C and line a baking tray with baking paper
  2. Cut your pumpkin in half and remove the guts and seeds (do not try to cut through the pumpkin stem as it is too hard! You do not need to worry about perfect halves)

3. separate as many of the seeds you can from the guts and place into a bowl. Fill the bowl up with water and stir the seeds. This should help the guts sink to the bottom as the seeds always float on the top

4. Put the seeds into a saucepan full of water and a pinch of salt and let boil for 10 minutes to soften them


5. Mix together the butter, sugar and cinnamon. Drain the seeds and spread them on the baking tray, and cover with the butter/sugar/cinnamon mix. Pop into the oven for 30 mins, flipping the seeds over every 10 mins.

6. Enjoy immediately or store for a few days!

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That was only a quick recipe I thought you guys would enjoy. Again, let me know if there are any other things you like to put on your pumpkin seeds! The smell of the sugar and cinnamon cooking in the oven fills up the house and just smells so delicious, which is the main reason I enjoy this combination the best. Let me know below if there are any other recipes you want me to post!

Love from Evie x


Purée and Simple

Autumn is my absolute favourite time of year. The colour palette, the fact that christmas is just around the corner, the jumpers, the hot chocolates and (most importantly) PUMPKINS! There is no coincidence as to why pumpkins are a staple icon in autumn and Halloween- they are at their best this time of year! I am going to flood my blog for the next few days full of autumnal recipes. Starting with something that will become a key ingredient in future bakes: pumpkin purée. I have looked high and low in the UK to find tinned purée but had no luck unlike our American friends, however it is super easy to make!


1 pumpkin (although I used 2 to make extra!) You want your pumpkin to be a “cooking pumpkin” or a “sugar pumpkin” as they are the meatiest and best to purée.


  1. Preheat your oven to 200C. Cut your pumpkin in half. Don’t try to cut through the stem as it is very hard! It is fine to have uneven halves.


2. Scoop out all of the seeds and guts (keep the seeds for roasting! I will post a recipe soon on that). You want the stringy guts to be mostly cleaned out.


3. Pop your pumpkin halves face down on a baking tray lined with either baking paper or tin foil, and pop in the oven for about an hour until the pumpkin skins are brownish and the flesh is soft



4. Wait for the pumpkins to cool for a bit, and then scoop out the flesh. This should be very easy to do. Once you have scooped out the meat then pop it into a bowl and blend with a hand blender or food processor. Then you are all done!



I hope you enjoyed this recipe. It is super easy and it is a key ingredient in so many recipes! I promise I will be more frequent with my posting.

Love from Evie x

Cinnamon Swirls just wanna have fun

I am usually not a cinnamon swirl fan as I am very particular about my cakes and pastries. I can not stand a dry swirl, nor can I abide a surprise raisin attack. This recipe is a bit of a cheat way of making cinnamon swirls as during this heat we are having right now you want to spend less time baking and more time eating! That being said this recipe promises fantastic delicious cinnamony results every time.


1 tube croissant dough or puff pastry (can be bought at your local Tesco, Sainsbury’s etc)

4 tbsp salted softened butter

1 1/2 cups brown sugar

2 tbsp cinnamon

2 cups icing sugar

1 tsp vanilla essence

3 tbsp milk (or 4 if you like it runnier)


  1. Combine 2 tbsp butter, 1 1/2 tbsp cinnamon and the brown sugar in a bowl until creamycr3.jpg
  2. Pop open the dough and roll it out using a rolling pin. Spread your combined mix on top using a spatula or pastry brushcr1
  3. Roll the dough tightly to make a log, and then using a serrated knife cut the log into a few equal chunks. Place on baking tray cut-side up and put into oven for 15 minutesIMG_5708.jpg
  4. Once the swirls have cooled down (I put a fan infront of mine to help them cool in this weather) we need to make the glaze. Combine the rest of the butter, the icing sugar and vanilla essence in a bowl until creamy. Feel free to add extra cinnamon if you want to give it a kick! Then tablespoon at a time add the milk and mix it in until the glaze is nice and glossy. You may only need 3 tbsp milk instead of 4.


5. Drizzle the glaze on top and enjoy!