Bring the egg to room temperature. Melt the ingredients marked with ※ over a bain-marie. Sift the ☆ ingredients together. Line the cake tin with baking parchment.
Drain, pat dry and slice the pear compote. You can use tinned ones. Pre-heat the oven to 170C.
Break the egg into a bowl, placed over a bain-marie. Whisk the egg with your hand mixer and add the sugar in two batches.
Remove the bowl from the bain-marie after the egg mixture is warm to the touch. Continue to beat until pale in colour and add vanilla oil.
Change to a spatula and add the ☆ ingredients in two batches, mixing after each addition. Add the sliced almond just before the mixture is well combined and fold gently.
Pour the melted butter and milk from ① onto your spatula and distribute into the mixture evenly. Fold in until the mixture is glossy.
Pour the batter into the prepared tin from ① and flatten the surface. Arrange the pear prepared in ② evenly.
Scatter the sliced almond (for decoration) evenly over the cake and sprinkle with granulated sugar (for a better finish).
Bake in the preheated oven for 40 to 45 minutes until the surface is golden brown. After cooling slightly, remove the cake from the tin.
Serve the cake with loosely whipped cream without sugar to your taste.