ON THIS EPISODE

- The latest on Andrew Mountbatten-Windsor

- It’s launch week for the Sorrento Writers Festival

- Caro takes us inside the Channel 7 AFL season launch

- Find out why Corrie rewinds to the Lido Shuffle in Six Quick Questions

- Caro calls out a sporting injustice

Launch Week

- Corrie getting ready to launch (SWF)

- Caro launched (AFL season, TV etc)

- And has 2026 started differently? Faster, more anxious, less cruisy, high-level etc If so, why?

**please note – no Cocktail Cabinet today – Myles Thomson from the Prince Wine Store will be back next week**

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BOOK:

Caro: All The Colors of the Dark by Chris Whitaker

SCREEN:

Caro and Corrie on The Walsh Sisters on Stan

FOOD:

Corrie: Zesty Whole Lemon Cake by Donna Hay (From Sunshine, Lemons and Sea Salt)

INGREDIENTS

2 medium thin-skinned lemons+

1 cup (220g) caster (superfine) sugar

½ cup (75g) plain (all-purpose) flour

1½ cups (180g) almond meal (ground almonds)

2 teaspoons baking powder

¾ cup (180ml) grapeseed or light-flavoured extra virgin olive oil

3 eggs, lightly whisked

Lemon syrup

⅔ cup (160ml) lemon juice

⅓ cup (75g) caster (superfine) sugar, extra

To serve

candied citrus (optional) and sweet vanilla bean labne (optional) or plain thick Greek yoghurt

METHOD

Place the lemons into a saucepan over medium heat and cover with water. Bring to a simmer and gently cook for 1½ hours or until soft. Remove the lemons from the pan and set aside to cool slightly.

Preheat the oven to 160°C (325°F). Line a 22cm (8½ inch) round cake tin with non-stick baking paper.

Halve the lemons (being careful not to lose their juice) and remove and discard any seeds. Place in a food processor with the sugar and process until smooth.

Place the lemon mixture into a large bowl. Sift in the flour, almond meal and baking powder. Add the oil and eggs and mix until combined. Spoon into the prepared tin and bake for 45–50 minutes or until cooked when tested with a skewer.

While the cake is baking, make the lemon syrup. Place the lemon juice and extra sugar in a medium frying pan over medium–low heat. Bring to a simmer and cook for 10 minutes or until thickened slightly.

Pour half the hot syrup over the hot cake. When ready to serve, place the cake on a cake stand or plate and serve warm or cooled with candied citrus, the remaining syrup, and labne or yoghurt. Serves 12–14

Cook’s note:

+ Be sure to use medium (not large) thin-skinned lemons for this recipe to avoid a bitter flavour.

SIX QUICK QUESTIONS

FOR RED ENERGY Red Energy. Moving home? Stress less and make the move to Red Energy. Call 131 806.

Corrie to Caro: Which sporting injustice struck you again this week

Caro to Corrie: Which British police taskforce would you love to be serving

Corrie to Caro: Which reunion are you most looking forward on the weekend

Caro to Corrie: Which interview are you most looking forward to on the weekend

Corrie to Caro: What’s your latest best GLT

Caro to Corrie: Which rock n roll anniversary took you by surprise this week