Pears placed in 9″ pan with parchment paper underneath.
Yolks, flour, flaxseed and sugar mixed together.
Egg whites mixed in.
Batter tamped down.
BUTTERLESS GF PEAR CAKE RECIPE
5 cups pears, chopped
1 cup sugar, divided (1/2 and 1/2)
3 eggs, separated
3 T flaxseed (ground) + 6 T water
1 cup brown rice flour (for non-gluten free cake, sub in all-purpose flour)
1/2 T vanilla
Preheat oven to 350F. Whip egg yolks in a bowl with 1/2 c sugar until fluffy and light yellow. Add in ground flaxseed/water mixture and mix well. Stir in flour and vanilla until well-combined. Set aside. Whip egg whites in a separate bowl, gradually adding remaining 1/2 c sugar sugar until stiff peaks form. Fold whites into yolk/flour mixture making sure the batter on the bottom is also mixed in.
Place a sheet of parchment paper across the bottom of a 9″ springform pan. Butter the parchment bottom and the sides of the pan. Add the pears to the pan.
Pour batter overtop pears and tap pan a few times on a counter to allow batter to sink down between the pears. Bake 55 minutes or until toothpick inserted into the middle comes out clean. Cool for a few minutes and then flip pan upside down on to a plate. Remove sides and peel off bottom and flip back onto a serving plate.
*I dusted mine with powdered sugar and cinnamon.
*Adapted from this recipe