• .Grease and flour a 22 cm x 10 cm mold - 8.6-Inches X 3.9-Inches
• Preheat oven to 180 degrees Celsius (356 Fahrenheit).
• Mix oil, sugar, and almond butter in a bowl; Add vanilla extract and almond milk and mix well.
• In a separate bowl, sift flour, and add baking powder, salt, cardamom, and cinnamon; Mix with a fork or whisk.
• Add the flour to the batter until combined. Mix in the raspberries and pears.
  
• Transfer to the mold, place on the second lower level of the oven, and bake for 50 - 55 minutes until golden and a toothpick inserted in the center (doesn't include pricking the fruit) of the cake comes out clean*. Take out and place on a rack. Allow the cake to cool completely before pouring the raspberry glazing.

Raspberry Glazing

• Mix powdered sugar with raspberry powder, and add water until you get the desired consistency - a thick yet liquid glazing.
• Take the cake out of the pan and turn it over again on a tray so that the top of it remains up.
• Pour the glazing over the cake and allow it to run down the sides - it's part of the chic. Allow the glazing to harden for about half an hour before serving.