Peel <quantity>2</quantity> pears, quarter them and remove the core. Cut into rough chunks

Transfer the pears to a bowl and add the juice of <quantity>½</quantity> lemon. Add <quantity>1<unit>tbsp</unit></quantity> of sugar and mix to combine

Caramelize the pears in a hot skillet over medium heat until golden brown

Add <quantity>1<unit>tbsp</unit></quantity> of butter and stir to combine

Remove the caramelized pears from the heat

Preheat the oven to <temperature>160<unit>°C</unit></temperature>

Add <quantity>200<unit>g</unit></quantity> of room temperature butter and <quantity>180<unit>g</unit></quantity> of sugar to a bowl and mix to obtain a light and airy cream

Incorporate <quantity>3</quantity> eggs, one at a time, to the butter and sugar mixture. Beat well between each addition

Add the zest of <quantity>½</quantity> lemon

Add <quantity>½<unit>tsp</unit></quantity> of cinnamon powder, <quantity>½<unit>tsp</unit></quantity> of vanilla powder and <quantity>1<unit>tsp</unit></quantity> of baking powder

Add <quantity>100<unit>g</unit></quantity> of almond flour and <quantity>100<unit>g</unit></quantity> of all-purpose flour

Grease a round cake pan with butter and line the bottom with parchment paper. Transfer the cake mixture to the pan

Distribute the pears over the surface of the cake

Place the cake in the oven and bake for 50m until baked through

Remove from the cake pan and slice

Top each slice with clotted cream to taste. The almond & pear cake with cream is ready

Enjoy with a fresh cup of coffee or tea!