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Instructions |
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Cut a rectangle of non-stick baking parchment to
fit the base and sides of a traybake tin or roasting
tin, 30 x 23 x 4 cm . Grease tin and line with
paper. Pre-heat the oven to 160°C/325°F/Gas 3.
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Beat all cake ingredients in large bowl for 2 mins.
Turn mixture into prepared tin, using a spatula to
scrape everything from bowl. Level top gently with
the flat of the spatula.
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Bake in the middle of the pre-heated oven for
about 35-40 minutes or until the traybake springs
back when pressed lightly with a finger in the
centre and is beginning to shrink away from the
sides of the tin. Allow the traybake to cool in
the tin for a few minutes then lift the traybake
out of the tin still in the lining paper.
Carefully remove the paper and put the traybake
onto a wire rack placed over a tray (to catch
drips of the topping).
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To make the crunchy topping, mix the lemon juice and
granulated sugar in a small bowl to give a runny
consistency. Spoon this mixture evenly over the
traybake whilst it is still just warm. Cut into
squares when cold.
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| Serving
Suggestions |
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Best with a fresh cup of tea or ground coffee
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Originally Submitted
3/17/2013
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