Preheat the oven to 350º F.
Oil an 8” X 8” cake pan.
Slice 2 cups of pears.
Arrange the pears into the bottom of the cake pan.
Sprinkle the pears with arrowroot powder.
Sprinkle the ginger over the pears.
Mix the oil, rice syrup, and molasses together in a bowl.
Add 1 cup of gluten-free flour, mix in well.
Add 1/3 cup o water, mix in well.
Add 1 cup of gluten-free flour, mix in well.
Add 1/3 cup water, mix in well.
Add 1/4 cup of gluten-free flour.
Mix in well and quickly.
Immediately pour the batter into the cake pan on top of the pear mixture.
Spread the batter evenly over the pears.
Bake at 350º F. in the oven for 30 to 35 minutes.
Leave the cake in the pan for 5 minutes on a cooling rack; it is too light and fragile to turn over. Once it cools a bit it will become firmer and easier to turn over.
Gently turn cake over onto a cooling rack. (loosen the edges of the cake with a knife first.) It is important to get it out of the pan as the pears on the bottom will make a soggy cake if you do not.
Now enjoy your pear upside down cake with a cup of healthy tea.