For the Coffee Lovers…

A BBC Good Food Recipe…


170g butter

170g caster sugar

170g self-raising flour

3 eggs

1 1/2 tsp baking powder

1 tbsp of decaf instant coffee or instant coffee (dissolve in 1 tbsp hot water)

For the Icing

225g icing sugar

100g butter

1 1/2 tbsp decaf instant coffee or instant coffee (dissolve in 1 tbsp hot water)

Strawberry jam (optional)

walnuts, cherries or coffee beans to decorate (optional)


  1. Pre-heat the oven to 160C / 140C fan / gas 3. Line and butter two 18 cm sandwich tins.
  1. In a large bowl, add sugar and butter. Mix until pale and fluffy.
  1. Whisk the egg and gradually add it to the mixture with 1 tbsp of flour each time (don’t use all the flour!). When eggs have been fully combined, add the rest of the flour and baking powder and fold it gently.
  1. Add the dissolved coffee to the mixture while still folding.
  1. Divide the mixture into the sandwich tins and cook for 25-30 minutes until risen and skewer comes out clean.
  1. While the cake is cooking, make the icing sugar by beating icing sugar and butter until fluffy. Add the dissolved coffee and whisk.
  1. Spread half the icing on the bottom of one half and on the other cake, spread the jam on one half, if applicable. Then sandwich the cakes together and spread the left over icing on the top.
  1. Time to decorate – I chose coffee beans.

A Cookies Lovers Dream!

A BBC Good Food Recipe : )


200g softened butter

300g soft brown sugar

2 tsp vanilla extract

2 eggs

300g self raising flour

80g cocoa powder

1 tsp baking powder

300g choc chips

(place the chocolate chips on a plate and pop it in the fridge before you start baking)


  1. First, preheat your oven to 180 c / gas 4
  1. Cream butter and sugar until light and fluffy. Then, beat in vanilla extract and eggs.
  1. In another bowl sift in the flour, cocoa powder and baking powder.
  1. Add the flour mix to the creamed mix in stages (around about a third of the mixture at a time) and mix well.
  1. Fold in the chocolate chips until just combined.
  1. Spoon a tablespoon of the mixture on to a baking tray and repeat until all the mixture is used up.
  1. Bake in the preheated oven for 12 minutes.
  1. When you take out the cookies they will be soft. Leave it to cool on the baking tray and when completely cold you can remove it.
  1. Then, you can dig in : )

This is such an easy recipe and makes the most delicious chocolate chip cookies! It was a favourite from my family and they have been my taster testers for years. Hope you have fun baking!

Bye x

The Easiest Cake Ever!

Pot = 125 ml


1 pot of natural (sugar free) yogurt

2 pots of self raising flour

1 pot of white sugar

Half a pot of mild olive oil (or vegetable/coconut oil if you would prefer)

3 large eggs (free-range)

Splash of vanilla essence

Small pinch of salt

Handful of raspberries, chocolate chips, blueberries, blackberries, whatever takes your fancy!

Icing Sugar for decoration

A loaf or cake tin

Pre-heat your oven to 175C/155C/4


  1. Add two pots of flour and one pot of sugar into a large bowl.
  1. Throw in a pinch of salt
  1. Add half a pot of oil and a splash of vanilla essence.
  1. Add 3 large eggs
  1. Beat together until smooth and shiny!
  1. Grease your cake tin or use a silicone one.
  1. Pour in the mixture.
  1. This is where you add your extra ingredients. Today, I lined raspberries down the cake tin. If you want, you can add the ingredients halfway through your pour to scatter them around more.
  1. Bake for 45 minutes – 1 hour. If the knife or skewer is not clean or if you shake it and it’s still wobbly then leave it in for 10 more minutes.
  1. (Optional) Pop it onto a plate and use a sieve to sprinkle some icing sugar over it.
The before photo!
The after photos!

It tastes amazing! Raspberries is defiantly a go to ingredient for this recipe.

Enjoy 🙂

Banana Loaf Recipe

I know I’m late on the trend but over the weekend I made a banana loaf for the first time. It was really quick and easy and (trying not to sound completely big-headed) delicious! My dad is a big lover of banana bread, so he was very happy my next baking experiment was this.


140g butter, softened, plus a little more to butter sides of the tin

140g caster sugar

2 large eggs, beaten

140g self-raising flour

1 tsp baking powder

2 ripe bananas, mashed (our bananas weren’t fully ripe, so we put them in the microwave under kitchen paper and thankfully they came out very brown and mushy)

50g icing sugar

dried banana chips for decoration

optional: raisons for decoration


  1. Heat oven to 180C/160C fan/gas 4
  1. Butter a 2lb loaf tin and line the base and sides with baking parchment
  1. Cream 140g softened butter and 140g caster sugar until light and fluffy. Then, slowly add two beaten large eggs with a small amount of flour (NOT ALL FLOUR)
  1. Fold in the remaining flour, 1tsp baking powder and the 2 mashed bananas
  1. Pour it into the tin and bake for about 35 mins until the skewer (or a metal knife if you don’t have a skewer) comes out clean.
  1. Let it cool for 10 mins, then remove to a wire rack.
  1. Mix 50g of icing sugar with 2-3 tsp water to make it runny.
  1. Drizzle the icing over the top of the cake and decorate with some banana chips (and raisons)

This will be a blog post I’ll keep going back to : )

Thanks for reading!

Bye x