Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by lining it with parchment paper.

In a medium bowl, sift together almond flour, all-purpose flour, baking powder, and salt. Set aside.

In a stand mixer, combine granulated sugar and unsalted butter. Beat on medium speed for about 2 minutes until light and fluffy.

Add the eggs one at a time, mixing well before adding the next. Mix in the almond extract.

Gradually add the sifted dry ingredients to the wet mixture, folding until just combined.

Pour the batter into the prepared pan and smooth the top evenly.

Chop ripe pears into small cubes, toss with lemon juice, and distribute over the batter.

Bake for 40 to 45 minutes until golden brown and a toothpick inserted comes out clean.

Cool in the pan for about 20 minutes before transferring to a wire rack to cool completely.

Dust with confectioners' sugar before serving.