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Export 7 ingredients for grocery delivery
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.
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