GET THE JUICE

Add a ray of sunshine to your winter bakes and savoury dishes with seasonal citrus in recipes such as Hannah Lewry's "impossible" flan cake, chargrilled pork with a zingy noodle salad, and poached fish with caramelised ClemenGolds

- HANNAH LEWRY

IMPOSSIBLE CITRUS FLAN CAKE

"As it bakes, the sponge rises and the custard sinks, like magic! Make it the day before."

Serves 8

EASY

GREAT VALUE

Preparation: 30 minutes

Cooking: 1 hour

For the salted caramel sauce:

caster sugar 220 g

water 1/4 cup

cold salted butter 6 T

sour cream 1/2 cup

Maldon salt a pinch

For the sponge layer:

Woolworths lemon drizzle loaf kit 1 x 475 g box

large free-range eggs 2

butter 150 g

milk 4 T

lemons 2, zested

For the custard layer:

evaporated milk 1 x 380 g can

condensed milk 1 x 385 g can

full-fat cream cheese 120 g

large free-range eggs 3

vanilla paste 1 t

1 To make the caramel, dissolve the caster sugar in the water in a small saucepan over a medium heat. Resist the urge to stir it as it simmers to prevent crystallisation.

2 Once the caramel turns golden, remove it from the heat and whisk in the butter. Be careful as it may splatter. If you need to put the saucepan back on the heat to melt the butter, do so.

3 Once the butter is completely melted, whisk in the sour cream and salt and allow to cool for 30 minutes. Store in an airtight container in the fridge for up to a week. This is a good caramel to make the day before you need it if you are pressed for time. Reheat in the microwave.

4 Preheat the oven to 160°C. Spray a 27 cm bundt cake tin with cooking spray. Place in a deep baking tray. Prepare the lemon drizzle cake according to package instructions, then fold through the lemon zest. Keep the icing to use at another time.