Almond Flour and Spice Cake with Caramelized Pears and Honey

Preheat oven to 175°C (350°F). Line the base of a 9-inch round cake pan with parchment paper and grease the sides lightly with 1 tsp butter.

In a large bowl, whisk together almond-flour, cinnamon, nutmeg, salt, and baking-soda until evenly combined.

In a separate bowl, whisk egg and honey together vigorously until the mixture lightens in color and holds a ribbon when the whisk is lifted, about 1 minute.

Pour the egg-honey mixture into the almond-flour mixture and fold gently with a wooden spoon until a uniform batter forms — it will be thick and slightly sticky.

Transfer the batter to the prepared pan and smooth the top with a spatula. Bake for 25-28 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean.

Cool the cake in the pan for 10 minutes, then run a knife around the edge and turn out onto a wire rack to cool completely, about 15 minutes.

While the cake cools, peel, core, and slice the pears into thin wedges. Melt butter in a wide skillet over medium heat, swirling until it foams.

Sprinkle white-sugar over the butter and stir continuously with a wooden spoon until the sugar dissolves and the mixture turns a deep amber caramel, about 3-4 minutes. Watch carefully — it should smell nutty, not burnt.

Add the pear wedges, cinnamon, and honey to the skillet. Toss gently to coat and cook for 5-6 minutes, turning occasionally, until the pears are tender and gilded in caramel. Remove from heat.

Warm honey and butter together in a small saucepan over low heat, stirring until smooth and liquid. Remove from heat and stir in the juice of half the lemon (about 1 tbsp). Brush or drizzle this glaze over the cooled cake.

Top the cake with the caramelized pears, spooning any extra caramel from the pan over the top. Serve slices with a small dollop of yogurt on the side.