Stork lemon and blueberry cake recipe

2 ratings Rate
  • Serves 12
  • 40 mins to prepare and 50 mins to cook, 30 mins to cool
  • 410 calories / serving
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Preheat the oven to 180°/160° fan/350°F/gas 4. Grease and line the base of a 23cm deep-sided cake tin. In a large bowl, beat together the Stork, sugar, eggs, vanilla, self-raising flour, lemon zest and juice until evenly combined. Fold through the blueberries.

Transfer the mixture to the prepared tin and bake in the oven for 45-50 minutes or until golden and when an inserted skewer comes out clean. Transfer to a wire rack and allow to cool completely. Place the cake on a serving plate and top with 100g of melted white chocolate allowing it to drizzle down the sides of the cake. Allow the chocolate to set.

Mix together the cornflakes and 95g melted white chocolate, spoon around the top of the cake to form the nest. Fill the centre with blueberries and chocolate eggs and scatter over the white chocolate curls and lemon zest. Decorate with the Easter chicks and serve.

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  • Ingredients

  • For the cake:

  • 225g Stork
  • 200g caster sugar
  • 4 eggs, large
  • 1 tsp vanilla extract
  • 225g self-raising flour
  • Zest and juice of 1 lemon
  • 100g blueberries, fresh or frozen
  • 100g white chocolate melted
  • For the nest:

  • 95g white chocolate, melted
  • 65g cornflakes
  • For the filling:

  • 100g blueberries
  • 10g white chocolate curls
  • 25g chocolate eggs
  • Zest of 1 lemon
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  • Calories
    410
    20%
  • Sugar
    30g
    33%
  • Fat
    21g
    30%
  • Saturates
    7g
    35%
  • Salt
    0.8g
    13%
of an adult's Reference Intake daily amount.
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