Buffalo Worm Coconut & Lime Drizzle. Shizzle my nizzle. ⠀
This one is an absolute gem. 💎A soft, moist cake made with our favourite insect powder – buffalo worm. The sweet vanilla, tartness of the lime, hint of coconut and the malty-ness of the buffalo worm absolutely bring it. 🙌
Serves: 10 Portions
Time: 30mins prep | 1h20 total
FOR THE CAKE:
40g buffalo powder
50g desiccated coconut
250g caster sugar
160g self raising flour
Zest of 2 limes
150ml coconut milk
10g vanilla paste
FOR THE DRIZZLE:
Juice of 3 limes
Zest of 1 lime
Some desiccated coconut
100g caster sugar
1. MAKE BATTER | 10mins
Preheat the oven to 190C/180C fan/gas 5.
In a mixing bowl beat the butter and the sugar together until pale and creamy. Add in the eggs one at a time, then sift in the flour and buffalo worm powder and combine together with the desiccated coconut.
2. ADD LIME | 5mins
Stir in the vanilla paste and lime zest through the cake batter.
Pour the mix into a loaf tin lined with baking parchment.
3. BAKE | 45-50mins
Bake in the oven for 45-50mins until well risen and golden brown.
Check it’s baked through by inserting a knife into the middle, if it comes out clean then you’re all good.
4. DRIZZLE TIME! | 15mins
Turn the cake out onto a cooling wire and leave to cool.
For the drizzle heat the lime juice and the sugar in a saucepan, mixing together to make a syrup.
Once the cake has cooled slightly brush the drizzle over the cake and decorate with the remaining desiccated coconut and lime zest.