Fluffy gluten-free cake, moist thanks to the pears, and super tasty.
Preheat the oven to 190°C
In a large bowl mix all dry ingredients including sugar. Add the egg and the compote, mix well.
Add the rest of the ingredients except the pear that is to decorate and go mixing until it is all integrated. Put the mixture in a mold of 18cm in diameter, decorate with slices of pear and bake for 18-20 minutes or until it is golden brown on top and cooked but still wet inside. When inserting a stick it should come out just wet
Let cool and enjoy with a little cream and syrup of your liking!
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.