This Italian pear and almond cake is simple to make yet impressive. Topped with crunchy almonds, it's a perfectly sweet, moist dessert filled with juicy pears and nutty almond flour.
Preheat oven to 375°F (190°C). Grease a springform pan with butter or line it with parchment paper. Peel and chop the pears into bite-sized chunks, yielding around 2.5 cups (375 grams). Set aside.
In a large bowl, beat the eggs and sugar together until pale and fluffy. Add the almond extract (if using), vanilla extract, and olive oil, then beat again until well combined.
Gently fold the flour mixture into the wet ingredients until just combined. Carefully fold in the chopped pears, making sure they are evenly distributed throughout the batter.
Place the cake in the preheated oven and bake for about 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.