Step 1

Preheat oven to 350˚F. Line a 9" springform pan with parchment paper and grease the sides. Set pan aside.

Step 2

In a large mixing bowl beat butter and sugar together until well incorporated. Add eggs one at a time and beat for approx. 4-5 minutes until batter is pale in colour and starts to thicken. Meanwhile scrape the bottom of the bowl as needed. Add almond extract.

Step 3

In a separate bowl, add flour, ground almonds, baking powder and salt together. Mix to combine.

Step 4

Slowly add your dry ingredients to your wet ingredients, mixing until combined.

Step 5

Transfer your batter into your prepared pan, spread out evenly.

Step 6

Peel pears, remove stem, slice in half (from top to bottom) and core seeds (a melon baller works great for this step).

Step 7

Next, place pears cut size down in a circle with the top of the pear facing in the middle. See images above for a reference.

Step 8

Then top with almond slices.

Step 9

Bake in the oven for 30 - 35 minutes or until browned and the middle is set (place a toothpick in the centre of the cake, if it comes out clean the cake is done).

Step 10

Let the cake cool on a cooling rack for 10 minutes. Slide a knife around the edges of the cake to gently release the cake. Then open the pan to completely release the cake. Do the same on the bottom with the knife in case any cake baked between the parchment paper and the base. Slide the cake (with the parchment paper on it) to a serving dish or cake stand.

Step 11

Finally, dust with powdered sugar. Serve with a dollop of whipped cream or creme fraiche .