An Edinburgh baker has added a rather unconventional ingredient to his cakes, insects.
But you wont taste any crunchy bits of insects in these cakes because the baker grinds them up with the flour before baking.
Sponges from scorpion flour, brownies with ground up crickets and mealworms and tarantula cakes are just some of the cakes on offer at Cyril Barthelme’s Patisserie Maxime in Edinburgh.
The baker says he is trying to raise awareness about the alternatives to meat out there. By adding insects to cakes,he hopes he is removing the “yuck” factor associated with eating insects.
Just because we’re eating them now, doesn’t mean we want them invading our homes. Make sure your Freedom Screens are in place to keep insects in their place. See more here .