9tbsp (135 gr)unsalted butter, at room temperature
1C (200 gr)white sugar
4eggs
1tsp (5 ml)vanilla extract
1/4tsp (1.2 ml)almond extract
2C (200 gr)almond flour
3/4C + 1 tbsp (100 gr)all purpouse flour
1 1/2tsp (7.5 gr)baking powder
1/2tsp (2.5 gr)salt
2pears, ripe
3tbspfinely chopped almonds, for decorating
Confectioners sugar (optional), for decorating
Instructions
Preheat the oven to 190°C. Grease and place baking paper in a circular baking pan of approximately 20 cm in diameter.
To cut the pears, peel them or leave them with the skin on. Cut them in half and remove the seeds with a spoon. Then cut the pears into thin slices and set aside until needed.
In a medium bowl, sift the flour with the baking powder and salt. Add the almond flour, mix with a spoon and set aside.
Separately, in a large bowl add the butter with the sugar and cream with an electric mixer or a balloon whisk for 2-3 minutes until light and fluffy.
Add the eggs one at a time, beating for 30 seconds after each addition. Add the vanilla extract along with the almond extract and beat until incorporated.
Add the flour mixture in three additions. Beat only for a maximum of 15 seconds after each addition, just until the ingredients are integrated so as not to overbeat.
Pour the mixture into the pan and spread it with a rubber spatula to make it uniform. Add the sliced pears on top, arranging them skin side up and pressing them a little with your hands. Sprinkle the cake with the sliced almonds, trying to cover all the pears.
Bake at 190° C for approximately 50 minutes until a wooden toothpick inserted in the cake comes out clean.
Once ready, remove the cake from the oven and let it cool in the mold for 10 minutes. Then, unmold it and let it cool completely on a wire rack. Decorate with powdered sugar if desired and ready.