In a medium bowl, whisk together the flours, baking soda, ground cinnamon, grated lemon peel and sea salt. Set aside.
Lightly grease a 23 cm round cake pan with sunflower oil. Sprinkle ¾ cup of the chopped almonds in the bottom of the pan, reserving ¼ cup for the batter.
In a large mixing bowl, mix together the butter, honey, and eggs. Stir in the reserved flour mixture, then the sour cream or yogurt and reserved almonds.
Gently pour the batter over the almonds in the prepared pan. Bake in the oven at 160°C for 50 - 55 minutes, until the edge of the cake pulls back from the edge of the pan. Remove from the oven and cool for 15 minutes. After 15 minutes, take the cake out of the pan onto serving plate and allow it to cool completely. Decorate the top with caramelized pears.
Heat butter in a large skillet over medium heat. Add sugar and cook for 1 - 2 minutes, stirring, until almost dissolved.
Add pears, cook for 12 - 20 minutes, stirring occasionally, until soft and just golden.
Pour in honey, cook for 3 - 5 minutes, stirring, until pears are coated and very soft. Cool a little before further use.