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

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


You Can Scone Your Own Way

Alternative titles: -Since You’ve Been Scone, Scone with the wind, Like a Rolling Scone, Dead and Scone, Bridget Scone’s Diary. I’m here all week.

Whether you pronounce it SCone or scONe, we can all agree that scones are a massive part of British culture. The very first scones were triangular, yet we Brits today now enjoy that iconic golden-brown rounder shape. There is great controversy as to whether scones are meant to be enjoyed jam before cream, or cream before jam. However, I think we can all agree that people who put the two halves of scones and eat them like a sandwich are absolute freaks. Scones are really super easy to make! I like coconut in mine, however you can replace this with currents or anything else you fancy.


350g self-raising flour

85g butter

pinch of salt

1tsp baking powder

150ml milk

1tsp vanilla essence (optional- replace with Elderflower cordial or lemon juice)

1 cup desiccated coconut (optional- replace with 1 cup currents)

1 egg


Clotted Cream


  1. Add the flour, salt and baking powder into a bowl and mix.
  2. Add the room-temperature butter to the mixture and rub in with fingers until it looks like breadcrumbs. Stir in the sugar.
  3. Combine the milk, vanilla essence and coconut. Bit by bit add and mix it into the dry mixture.
  4. Scatter a work surface with flour and knead//fold the mix. It should be flattened out to around 4cm thick.
  5. Use some kind of cutter (around 5cm) and cut out the scones. Add to baking tray.
  6. Whisk the egg and then brush it onto the scones. This will give them a lovely shiny look.
  7. Bake in an oven at 200C for around 10-12 minutes. Serve with jam and clotted cream and enjoy!

I really do hope you like this recipe. Feel free to experiment with different flavours in order to find your perfect scone!

Lots of love, Evie x