Pour ½ cup boiling water in a mug and add the teabag. Steep for 2-3 minutes. Preheat oven to 350ºF.
In a large bowl, combine gluten free all purpose flour, salt, baking soda, cinnamon, ginger and nutmeg.
In a separate bowl, combine eggs, honey, tea, avocado oil and applesauce. Mix wet ingredients into the dry ingredients.
Use 1 teaspoon of avocado oil to grease a 9 inch springform pan, then pour in the batter. Bake at 350° for 30 minutes.
In a large skillet, add avocado oil over medium heat. Add honey and cinnamon, and stir for a minute or two. Add pears and cook, stirring gently for approximately 10 minutes until pears are caramelized.
Remove pan from the oven and cool for 30-60 minutes. Top cake by placing sliced pears clockwise and garnish with 2 sprigs of mint. Slice into 16 servings.
Serving size: 1/16th of cake, Calories: 200, Fat: 5 grams, Saturated fat: 0.5 grams, Carbohydrates: 35 grams, Sugar: 23 grams, Sodium: 140 milligrams, Fiber: 3 grams, Protein: 2 grams, Cholesterol: 150 milligrams