Ingredients

Method

For the salted caramel sauce:
• 220 g castor sugar
• 1/4 cup water
• 6 T cold salted butter
• 1/2 cup sour cream
• Maldon salt, a pinch
For the sponge layer:
• 475 g 1 x Woolworths lemon drizzle loaf kit, box
• 2 large free-range eggs
• 159 g butter
• 4 T milk
• 2 lemons zested
For the custard layer:
• 380 g evaporated milk, 1 x can
• 385 g condensed milk, 1 x can
• 120 g full-fat cream cheese
• 3 large free-range eggs
• 1 T vanilla paste

Method

Ingredients

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.

5. Pour 80 g of the salted caramel sauce into the cake tin, then spoon the cake batter over the caramel and spread evenly.

6. To make the custard, place all the ingredients in a food processor and blend to combine. Pour over the cake batter and cover with a circle of baking paper, then wrap tightly in foil and pour boiling water into the baking tray to come about 2 cm up the sides of the cake tin.

7. Bake for 1 hour, turning around halfway through the cooking time. Make sure the sponge is cooked through before removing from the oven. Remove the cake tin from the water bath, remove the foil and baking paper and allow to cool in the tin for 1–2 hours. Chill overnight. Remove from the fridge an hour before serving, then invert onto a cake stand or plate. Serve with remaining caramel sauce.

Cook’s note: Using a silicon cake mould makes for easy unmoulding.

Find more citrus recipes here.

Photograph: Robbert Koene
Food assistant: Claire-Ellen Van Rooyen