Step 1

Preheat the oven to 350°F.

Step 2

Butter and line an 8” round cake pan with two long strips of parchment paper in a cross pattern (see photos in post for visual), allowing the excess to hang over the sides and one piece of round parchment paper to cover the bottom. Set aside.

Step 3

In a medium mixing bowl, whisk together almond flour, salt and baking powder until distributed evenly. Set aside.

Step 4

Beat together softened butter and sugar in the bowl of the stand mixer with the paddle attachment until fluffy. Lightly beat the eggs with vanilla and almond extract in a small bowl, and pour in a little at a time while the mixer is still going at reduced speed. Increase mixer speed and continue beating until fully incorporated.

Step 5

Add the almond flour mixture to the wet ingredients and mix until smooth.

Step 6

Pour batter into the prepared cake pan. Add sliced pear and press them halfway into the cake batter. Sprinkle almond slices on top.

Step 7

Bake for 55 - 60 minutes until the center is no longer jiggly and a toothpick inserted comes out clean. Note: around the 45 minutes mark, check to see if you need to tent the cake with a piece of foil so the top doesn’t burn.

Step 8

Remove the cake from the oven, place it on a wire rack and let it cool completely in the pan before removing it from the pan.

Step 9

Serve with a dusting of powdered sugar.