Pre-heat the oven to 170°C.
Place a round of parchment paper in the bottom of the pan and lightly grease with baking spray.
Peel, core and slice the pears very finely. Place in lemon juice whilst you prepare the cake batter.
Cream the butter and sugar on a medium speed for 2-3 minutes until light and fluffy.
Break the eggs into a large measuring jug and add into the butter and sugar one at a time and beat until well combined.
Pour the maple syrup, olive oil and vanilla extract into a measuring jug.
Whisk the gluten-free flour, xanthan gum, ground almonds, baking powder, nutmeg and salt together in separate mixing bowl.
Add the flour mixture into the rest of the ingredients, alternately with the liquid ingredients, adding the flour in three additions and the wet in two (begin and end with the flour), scrape down the sides of the bowls as needed and mix until just combined.
Drain the sliced pear from the lemon juice, and dice finely. Toss the diced pear in the tapioca flour until the flour has been absorbed then mix the pear into the rest of the cake batter until evenly dispersed.
Pour into the tin smooth the top of the cake and scatter the flaked almonds over the top of the cake.
Bake for 55-60 minutes or until an inserted cocktail stick comes out clean.
Remove the cake from the oven and leave to settle for 5 minutes in its tin, slide a palette knife around the edges to loosen, then turn out onto a wire rack.
Leave to cool completely before serving.
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