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1
Cut a rectangle of non-stick baking parchment to fit the base and sides of a 30 x 23 x 4 cm roasting tin.
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2
Grease the tin and line with the paper, pushing it neatly into the corners of the tin.
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3
Preheat the oven to 180C/160C fan/gas 4
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4
Measure all the ingredients for the tray bake into a large bowl and beat well for about 2 minutes, until well blended
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5
Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of the mixture.
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6
Level the top gently with the back of the spatula
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7
Bake in the middle of the oven for about 35-40 minutes, or until the cake springs back when lightly pressed and is beginning to shrink away from the sides of the tin
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8
Leave the cake to cool in the tin for a few minutes then lift it out of the tin while still in its lining paper.
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9
Carefully remove the paper and put the tray bake onto a wire rack placed over a tray
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10
To make the crunchy topping, mix the lemon juice and granulated sugar in a small bowl to give a runny consistency.
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11
Spoon this mixture evenly over the tray bake whilst it is still just warm.
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12
Cut into squares when cold and store in an airtight tin
