Preheat the oven to 315ºF.

Butter the base and sides of a 10-inch springform cake pan, and line its base with a round cutout of parchment paper.

Lightly grind the almonds (I like to use a mortar and pestle, so I can better control the final texture, which is a bit crumbly, not super fine like almond flour).

In a bowl, mix the flour and baking powder.

Place the butter and sugar in the bowl of an electric mixer and beat until creamy. Add the eggs, one by one, until incorporated. Add the almonds, and when incorporated, add the flour and baking powder mixture. When incorporated, add the cinnamon and ginger powder.

Peel the pears, half them and remove their core. Slice them into 1/8 inch slices.

Place half the cake mixture in the cake pan, and level with a spatula. Place a layer of half the pear slices over the cake mixture, distributing them evenly. Cover with the rest of the cake batter and level with a spatula. Bake for 25 minutes.

Remove the cake from the oven and carefully layer the remaining slices of pear on top. Sprinkle with the mixture of sugar and cinnamon and return to the oven, baking for an extra 35 minutes, or until a toothpick inserted in it comes out clean.

Remove the cake from the cake pan and let cool for 20-25 minutes before serving.