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1
Preheat the oven to 350.
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2
Butter and flour a 10-inch springform pan.
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3
In a large bowl, whisk the almond flour with the all-purpose flour, grated orange zest, a pinch of salt and 1/2 cup of the sugar.
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4
Add the eggs and whisk well.
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5
In a large bowl, using a handheld mixer, beat the egg whites with a pinch of salt until soft peaks form.
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6
Gradually beat in the remaining 1/2 cup of sugar and beat until the egg whites are firm and glossy, about 2 minutes.
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7
Fold one-third of the beaten egg whites into the almond-flour mixture.
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8
Fold in the remaining egg whites until just incorporated.
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9
Scrape the batter into the prepared pan and bake for about 30 minutes, until the cake is puffed and golden brown on top and a toothpick inserted into the center comes out with a few moist crumbs still attached.
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10
Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
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11
In a large skillet, melt the butter with the sugar over moderate heat, stirring to dissolve the sugar.
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12
Arrange the pear wedges in the skillet in an even layer.
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13
Cover the pears and cook them over low heat until the pears are tender and a syrupy sauce forms, about 7 minutes.
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14
Using a large serrated knife, cut the cake into two layers.
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15
Spoon the pears and their sauce over the bottom layer of cake and cover the pears with the top layer of cake.
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16
Lightly dust the cake with confectioners' sugar and serve, passing the Creme Anglaise at the table.
