Heat oven to 180C/160C fan/gas 4.
Butter and line the base and sides of
a deep, 20cm loose-bottomed round
cake tin. Mix the sugar, flours, ground
almonds, baking powder and spices
in a big bowl. Mix together the chopped nuts. Set aside 2 heaped tbsp of them for
decoration and stir the rest into the dry
ingredients with the chopped chocolate
or chips. Whisk together the melted
butter, eggs and almond extract.
Tip the butter mixture into the dry
ingredients and stir thoroughly to
combine, then fold in the diced pear.
Scrape the mixture into the tin and
bake for 45 mins, then cover with foil
and bake for 20 mins more until a
skewer poked in comes out clean.
Cool in the tin overnight.
For the icing, put the soured cream and
chocolate chunks in a small pan. Heat
very gently, stirring, until melted. Chill
until spreadable (overnight is fine).
Remove the cake from the tin, spread
over the icing and scatter with the