A classic combination in a not-too-sweet and gluten free slice.
Preheat your oven to 180ºC (350ºF) and grease and line a 22cm (8½”) square cake tin. Cream 120g (4¼ oz) of butter with ⅓ of a cup of sugar and when they are light and fluffy beat in 2 large eggs, one at a time. Add 1¼ cups of almond meal, 2 tablespoons of gluten free cornflour (cornstarch) and a pinch of salt. Spread this mixture evenly into the prepared tin. Drain 1 can of pear segments and press these down into the slice mix. Sprinkle flaked almonds over the surface and bake until the slice tests clean. Allow to cool in the tin before removing and cutting into squares.
michelle picker cooks 