Let me start by making it clear that this is not a cake. This is a baked almond, pear, and blueberry mingle with some cake to hold it together. It is utterly satisfying, ridiculously easy, and a great way to make use of pear season.
Preheat oven at 200 degrees Celsius, convection mode, and in the meantime prepare the following:
In one small bowl lightly whisk:
Eggs, 2 items
Maple syrup, 2 tbsp
In another bowl mix the dry ingredients::
Flour, all purpose or soft, 50gr
Salt, 1/4 tsp
Cinnamon, 1 tsp
Ground Ginger, 1 tsp
Ground Cardamom, 1/4 tsp
Ground almonds, 150 gr (if you have almond flour use it, I prefer to grind my cupboard almonds in a food processor or blender, I love the texture of uneven bigger almond bites!)
Peel, deseed, and cut in roughly 2 by 2 cm pieces:
Pears, 3 pcs (about 250 - 300 gr)
In the bowl of a standing mixer, whisk:
Butter, at room temperature, 125 gr
Sugar, 125 gr (I use a mix of white and brown)
When smooth and fluffy, add the whisked egg/maple syrup mixture, scraping down the sides of the bowl with a silicone spatula to incorporate everything. Then whisk in the dry flour mix. Finally, fold in the pears with the spatula. This will be a thick, almost cookie like dough.
Fold in gently:
Blueberries, 100 - 130 gr
Line a 20 cm round baking tin (or equivalent square) with parchment paper, and level dough in. Sprinkle evenly on top:
Flaked almonds, 75 gr
Bake for 30 - 40 minutes until you see a golden brown colour on the surface and the tip of an inserted knife comes out clean. Allow it to cool down for 30 minutes before indulging.