Categories: Cakes, Ceideburg 2 
      Yield: 8 servings 
  
      1 lg Ripe but firm pear, about 9 
           -ounces 
           Freshly ground black pepper 
           -(optional) 
      2 lg Eggs 
    3/4 c  Sugar 
    1/2 ts Vanilla 
    2/3 c  Brown rice flour 
    1/3 c  Cornstarch 
    1/2 ts Baking powder 
      1 tb Vegetable oil 
           Powdered sugar 
  
  Preheat oven to 350F.  Grease a 10 x 8 x 2-inch ceramic baking dish 
  with butter. 
   
  Peel, core and dice the pear.  Spread in baking dish and top with a 
  light grinding of black pepper, if desired. 
   
  Beat eggs and sugar until pale in color and very thick.  Add vanilla. 
   
  Combine rice flour, cornstarch and baking powder.  Sift over egg 
  mixture and fold in.  Drizzle oil around edge of bowl and fold in. 
  Spread batter over diced pear. 
   
  Bake for 35 minutes.  A pale gold, crackly "sugar bloom" like a very 
  thin layer of pastry will form on top of the cake.  Dust with 
  powdered sugar before serving from the dish, warm or cold. 
   
  Serves 8. 
   
  PER SERVING:  790 calories, 3 g protein, 39 g carbohydrate, 3 g fat 
  (1 g saturated), 53 mg cholesterol, 38 mg sodium, 1 g fiber. 
   
  From an article in the San Francisco Chronicle by Jacquline Mallorca, 
  5/5/93. 
   
  Posted by Stephen Ceideberg; May 6 1993.