Preheat your oven to 375 degrees F. (No Fan)

Take an 8” or 10” cake pan or springform pan and grease it with butter. Line the bottom with a round of parchment paper and set aside.

In a large bowl combine the butter, lemon zest, vanilla extract, and white sugar, and beat until pale in color and foamy. You can use a stand mixer or do it by hand, using a whisk.

Now add the eggs, one at a time, and continue beating after each addition. Add the milk, then fold in the almond flour, all-purpose flour, baking powder, and salt.

Spoon the batter into the prepared springform pan and use a spatula to even out the mixture.

Peel the pears, cut them in half, and remove the core with a small spoon. Place the pears on a cutting board and slice it lengthwise.

Arrange the sliced pears on top of the batter and sprinkle the flaked almonds over top.

Bake the Pear almond cake in the preheated oven for about 35 minutes. Check if the cake is done with a toothpick: insert it in the center of the cake and it should come out clean.

Remove the cake from the oven and leave it to cool completely in the pan on a wire rack. Remove the cake from the pan and place on a large plate.

Dust with icing sugar and garnish with some more almond flakes before serving.