Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
Grease and line a 23cm (9-inch) cake tin
For the pear topping:
Peel, quarter, and core the pears
Melt 25g of butter with 1 tablespoon of caster sugar in a frying pan on a MEDIUM heat. Gently shake the pan to create a golden caramelThe butter may separate and the caramel may start clumping but this will disappear as you cook the pears
Add the pear quarters and cook gently for 5-10 minutes until they begin to brown and softenThe time taken depends on how ripe the pears are
Take the pan off the heat and leave until needed.
For the cake:
Put all ingredients in a large mixing bowl or food processor and beat or process until combined(Butter, sugar, flour, baking powder, ground almonds, eggs, orange extract (if using))
Transfer the mixture to the prepared tin. Arrange the pears on the top and spoon over a small amount of the surplus caramel
Bake for 40-45 minutes
Cool in the tin for 15 minutes before turning out
Meanwhile, gently toast the flaked almonds:Under the grill ORIn a heavy-bottomed frying pan on a HIGH heat turning constantly to prevent burning
Turn the cake out, sprinkle with the almonds, dust with sieved icing sugar, and serve.
Notes
Everyday Cooks Tips:
Storage:
Store in an airtight container in the fridge for up to a week