The Modern Nonna

6 Note: never use a mandoline without the guard as it can cause serious injuries.
0 Preheat the oven to 350F (177C). Line an 11 by 5 inch loaf pan with parchment paper and set aside. (If you do not have an 11x5, any large size loaf pan will work.)
12 Core and slice the pears. You do not need to peel them. Take the mandoline, place the whole pear with the guard on top, and slice each pear into 1/8 inch rings (refer to my video if needed). Set aside. 
13 Note: If you do not have a mandoline, you can also slice them thinly with a knife, but the final result won't be as good.
1 Into a mixing bowl, add sugar and the zest of one lemon. Massage the lemon zest and sugar together until well combined, about 1-2 minutes.
2 Next, add in the eggs and using a hand mixer, mix until it forms a light, frothy consistency.
3 Add in milk, avocado oil, and almond extract. Mix until combined. 
7 Finally, add in the dry ingredients (flour, baking powder, and salt). Mix until you have a thin batter.
4 Place your thinly sliced pears into the batter and toss until each slice is well coated.
5 Note: I did not peel the pears. They are cored then sliced as thinly as possible with a mandoline using a safe guard.
8 Layer the pears into a parchment lined loaf pan. Pour the remaining batter on top and give the pan a shake/tap.
9 Bake at 350F (177C) for 55-60 minutes or until a toothpick comes out clean and the pears are soft.
10 Once baked, remove your pan from the oven and let it cool on a wire rack for at least 30 minutes before slicing. If you slice before cooling, the cake will fall apart. 
11 Serve with a dusting of powdered sugar, ice cream or caramel on top. Enjoy!