BUFFALO WORM COCONUT & LIME DRIZZLE



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



INGREDIENTS


FOR THE CAKE:

40g buffalo powder - buy some here

50g desiccated coconut

125g butter

250g caster sugar

160g self raising flour

Zest of 2 limes

150ml coconut milk

4 eggs

10g vanilla paste


FOR THE DRIZZLE:

Juice of 3 limes

Zest of 1 lime

Some desiccated coconut

100g caster sugar



METHOD


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.





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