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Italian Pear Almond Cake


125 g (1/2 cup plus 1 Tbsp.) unsalted butter, at room temperature
125 g (1/2 cup plus 1 Tbsp.) white sugar
2 large eggs
50 g (1/3 cup plus 1 Tbsp.) all-purpose flour
100 g (3 1/2 oz.) ground almonds
1/2 tsp. baking powder
3 small/medium ripe pears, peeled, cored and halved
50 g (1.7 oz.) flaked/sliced almonds
Icing sugar, for garnish



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