Preheat the oven to 160C / 320F
Grease and line the base of a round deep 20cm (10cmdeep) springform cake tin.
In a large mixing bowl, combine the flour, baking powder, ground almonds and sugar.
Gradually pour in the milk and oil, mixing as you go. Ensure the mix is fully combined with no lumps.
Peel and core the pears and chop them into small cubes.
Chop the chocolate into similar size chunks.
Add the pear and chocolate into the mixture and mix to combine.
Pour the mixture into your cake tin and gently push the blanched almonds on top in a pattern.
Bake for 35 minutes. Check the center is cooked using a skew, the cake should have risen and had a golden top.
Take the cake out of the oven and leave to cool for 10 minutes before removing it from the cake tin. Enjoy!
