¹/³ cup slivered almonds
1 ¼ cups firmly packed brown sugar
1 large pear, peeled, cored, thinly sliced
185g butter, room temperature
¼ cup plain flour
1 ¾ cups almond meal
1. Preheat oven to moderately hot(200°C/180°C fan-forced). Grease and line a 22cm round cake pan with baking paper.
2. Sprinkle the almonds and ¼ cup of the sugar over the base of the pan. Evenly top with pear slices.
3. Using the Beater, beat butter and remaining sugar on medium speed (5-7)for about 3 minutes or until light and fluffy. Beat in eggs one at a time. Add flour and almond meal and mix on low speed(1-4) until combined.
4. Pour mixture into pan. Bake for about 35 minutes or until cooked when tested. Stand for 10 minutes before turning upside down onto a wire rack. Serve warm or cold with whipped cream.