Ingredients:

  • 180g super-fine almond flour
  • 130g gluten-free all-purpose flour blend
  • 150g granulated sugar
  • 7g baking powder
  • 3g sea salt
  • 3 large eggs
  • 113g unsalted butter, softened
  • 5ml pure vanilla extract
  • 2 large Bosc pears, thinly sliced
  • 15ml lemon juice
  • 30g melted butter
  • 2g ground cinnamon
  • 30g sliced almonds
  • 25g powdered sugar

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Toss sliced pears in lemon juice to prevent browning.
  2. Whisk together the almond flour, gluten-free flour, baking powder, and salt in a medium bowl.
  3. In a separate large bowl, cream the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the vanilla extract.
  4. Gradually fold the dry ingredients into the wet ingredients until just combined; do not overmix.
  5. Spread the batter evenly into the prepared springform pan.
  6. Arrange pear slices in a concentric circle on top, pressing them slightly into the batter.
  7. Brush the pears with melted butter and sprinkle with ground cinnamon and sliced almonds. Bake for 40 minutes or until a toothpick comes out clean.
  8. Allow the cake to cool slightly before dusting with powdered sugar and serving.