Preheat the oven to 350ºF. Butter and flour a 9-inch cake or tart pan.

In a large bowl, separate the whites from the yolks and set aside.

Next, measure the sugar and remove a couple of tablespoons (this sugar will be added to the whites when you beat them) and set aside.

In a medium mixing bowl, measure out the all-purpose flour, cinnamon, nutmeg, and baking powder.

Finally, measure out the extra-virgin olive oil, and place in mixing bowl. With an electric mixer, beat the olive oil and add in the large portion of the sugar a few tablespoons at a time until it is fully dissolved. Next, add in the egg yolks and continue beating. Add the flour mixture and a few pinches of salt into the oil and sugar—about a quarter at a time. Set mixture aside.

Add a small pinch of salt to the egg whites. Begin beating with an electric mixer until stiff peaks form—adding in the few tablespoons of sugar to the whites throughout. Using a spatula, gently fold the egg whites into the oil batter until thoroughly combined.

Lightly spread half the batter into the prepared pan. Sprinkle the chopped pears in the pan and top with the remaining batter. Finally, spread any remaining fruit over the top (I used pear slices) and place in oven. Bake for about 35-40 minutes—until the top is golden brown and a toothpick comes out clean when inserted into the middle.

Serve warm or cold garnished with pistachio gelato, pistachios, and a sprinkle of sea salt flakes.