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1
Preheat the oven to 350 degrees F. Lightly oil a 12-inch square piece of parchment paper, and press it into a 9-inch round cake pan.
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2
(Don't worry about the sides overlapping-this is what creates a rustic edge.)
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3
Set aside.
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4
Process the almond meal, oats, oat flour, rice flour and baking powder in a food processor until the oats are ground.
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5
Transfer the mixture to a medium bowl; set aside.
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6
Beat the egg in another medium bowl; set aside.
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7
Peel and roughly chop 1 of the pears.
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8
Process the chopped pears, coconut oil, maple syrup, maple sugar, vanilla, almond extract and salt in a food processor until smooth; add the mixture to the bowl with the egg, and whisk to combine.
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9
Pour the pear-egg mixture into the flour mixture, and stir to combine.
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10
Transfer the batter to the prepared cake pan, and lightly spread it out.
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11
Working quickly, peel, quarter and core the remaining pear.
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12
Cut each quarter into 4 long slices, arrange them in a circle on top of the batter and sprinkle with chopped almonds.
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13
Bake the cake until the edges are deep golden and a toothpick comes out clean, 50 minutes.
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14
Set aside to cool.
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15
Drizzle the cake with maple syrup, and serve warm or cool.
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16
Leftover cake can be stored in an airtight container in the fridge for up to 3 days.
