Non-Stick Traybake/Brownie Tin (7.8x7.8inches or 20x20cm)
Baking Brush
Ingredients
3Eggs
1tspLemon Juice
100gramBrown Sugar½ cup; like Dutch 'Bruine Basterdsuiker'
25gramVanilla Sugar
100gramFlour½ cup
100gramButter½ cup; + extra for greasing
Pinchof Cinnamon
1tspBaking Powder
Topping
1Pearor use another hard fruit like apple
1tspCornstarch
1tbspVanilla Sugar
4tbspOat Flakes
1tbspApricot Jelly
Instructions
Preparations
Preheat the oven on 180 degrees Celsius or 356 degrees Fahrenheit.
Prepare the baking tin by greasing it with some additional butter or olive oil.
Melt the butter in the microwave or in a sauce pan.
Mixing
Break the eggs above the bowl. Add a pinch of salt and the lemon juice. Whisk the eggs until completely foamy. Once foamy, you can add the sugar little by little while whisking the batter a bit more.
Then it's time to add all other ingredients! Add a pinch of cinnamon and half of the flour. Then slowly pour in the butter while whisking the batter. Add the other half of the flour and the baking powder and mix through.
Make the topping by cutting the pear in small cubes. Mix the pear with the cornstarch, oat flakes and sugar.
Baking
Pour the batter in the baking tin and add the topping. Bake this sweet for about 40 minutes in the preheated oven.
Fancy gloss
Add the apricot jelly + 3 tbsp of water to the sauce pan and bring this to a boil. Use a brush to smear the topping of the cake with the diluted apricot jelly mixture. Then bake the cake for another 5 minutes.
Let the cake cool down. Serve with ice cream or a good cup of coffee!