I made this cake the other week, and as usual I improvised as I was whipping it up. Sometimes it fails, but this time it was a winner! It was so moist and sweet, and the pears added a very nice touch.

1 dl almonds, blanched
1 dl caster sugar
100 g almond paste (like a coarse marzipan but with less sugar)
75 g vegan butter
1 dl plant milk
1,5 dl almond flour
2 dl plain flour
2 tsp baking powder
2 tsp cardamom, coarsely ground
pinch of vanilla powder
pinch of salt
.
1 ripe pear
50 g almond paste
0,5 tsp cardamom, coarsely ground
almonds
.
Preheat the oven to 180 C and line a round springform (20-23 cm) with parchment paper.
In a food processor, mix the blanched almonds to a coarse flour. Add caster sugar, almond paste, butter and milk and mix until smooth. In a separate bowl, combine all the dry ingredients, then add to the wet batter and mix until smooth. Transfer to the springform.
Cut the pear in half, remove the seeds and slice in wedges. Stick the wedges in the batter like a wheel. Grate almond paste on top, and sprinkle with cardamom and sliced almonds.
Bake at 180 C for 35-40 minutes, until the top is golden. Let cool and serve with a dollop of vegan whipped cream.