In a bowl, add in 1 tablespoon from the 1 cup butter and the sugar. Heat for a few seconds in the microwave until the butter is melted. Stir for a few times to mix in the sugar. Pour the mixture into an 8 inch (20 cm) springform pan that has been buttered beforehand. Spread evenly. Remove the skin and cut the pears into 18 slices, more or less. Arrange the slices all around the base of the pan. Set aside.

In a bowl, add in flour, baking powder and salt. Sift and set aside.

In another bowl, add in the remaining butter, brown sugar, granulated sugar and whisk for a few minutes until fluffy. Add in the eggs one at a time while you continue mixing. Mix well after each addition. Add the almond extract and buttermilk, mix well to combine. Add in the previously sifted flour mixture, ground almonds and coconut flakes. Mix well with a spatula but don't over mix to avoid hard texture.

Spoon the batter into the previously prepared pan and spread evenly. Bake in a preheated oven at 340ºF (170ºC) for 1 hour or until fully cooked. Cover it loosely with aluminium foil if it browns too fast.

When you take the cake out of the oven, leave it in the pan for 5 minutes. Then place a plate on top and carefully flip the pan. Then carefully open and remove the springform pan. Let the cake cool.

Add the clementine juice and honey in a saucepan and cook for a few minutes until it slightly thickens. Stir occasionally. Then pour on top of the cooled cake. Finish off by sprinkling almond flakes on top. Serve and enjoy!