3 pears (we used Conference), peeled, cored and thinly sliced
1 tsp baking powder
200g/7oz caster sugar, plus 1 tbsp for the topping
3 tbsp flaked almonds
icing sugar, for dusting
1 tbsp icing sugar, sifted
200g/7oz self-raising flour
1 vanilla pod, cut in half lengthways and seeds scraped
200g/7oz unsalted butter, softened, plus extra for greasing
250ml/9fl oz double cream
4 free-range eggs
2 tbsp full-fat milk