Ingredients
Method
- 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.