1. Take butter to room temperature. Turn oven to 170 C / 340 F. Place the baking sheet on the bottom part of the springform pan so that the sheet stays between the edges and the bottom part when you close the pan. Butter the edges of the pan that are not coated with the baking sheet.

2. Tip flour, almond flour, baking powder and salt into a mixing bowl. In another bowl, mix soft butter, sugar, vanilla and eggs with an electric mixer until light an fluffy. Add flour mixture and stir gently with a spatula. Add milk and taste if the batter needs more salt.

3. Cut the pears into thin slices and place half of them on the cake pan. Pour the cake batter into the pan on top of the pears. Add the remaining pear sliced on top of the cake.

4. Bake the cake for 35-40min depending on your oven. Test with a fork or a toothpick – cake is ready when the batter doesn’t wiggle too much in the pan but the toothpick should be left with some batter. The cake will set and continue baking after you remove it from the oven. Let cool completely.

5. Prepare the salted caramel by putting sugar on a pan. Don’t pick the smallest pan since the caramel will splatter later. Slowly melt the sugar while stirring continuously. Make sure the sugar doesn’t burn. When the color is golden dark, pour the cream in the pan – this will cause splattering but just keep whisking. The sugar will first become a lump, but keep melting the sugar into the cream. After 10 min or so, you should have glossy caramel. Add salt and taste.

6. Remove the cake from the tin. Pour the caramel on the top of the cake and decorate with pear, nuts or flowers.