Pistachio and Pear Cake with Almond and Pecan

For the dough

1/2 cup unsalted butter, cold, cut into small pieces (100g)

2 1/3 cups all-purpose flour (200g)

3 tablespoons almond extract

1 egg

1/2 teaspoon vanilla essence

Powdered sugar (for dusting)

Butter (for greasing)

For the streusel topping

3/4 cup almond flour (135g)

2 tablespoons water

1/3 cup sliced almonds (35g)

2 tablespoons pistachios

For the filling

1/4 cup almond flour (45g)

1/4 cup unsalted butter (50g)

1 tablespoon honey

2 medium-sized ripe pears (300g), with skin, cut into 1 cm cubes

2 medium-sized ripe peaches (400g), with skin, cut into 1 cm cubes

1/3 cup sliced almonds for decoration