Preheat oven 160°C (140°C fan forced). Grease and line a 22cm cake tin.
Quarter the pears and remove the core. Cut into 3cm chunks and pour over 2 tablespoons of the brandy.
Combine the almond meal, flour and baking powder in one bowl. Add a generous pinch of salt and stir to combine.
Beat the butter and brown sugar until creamy; beat in the eggs one at a time adding a spoonful of flour with each addition. Fold in remaining flour.
Stir in the remaining brandy and marmalade and lastly the chunks of pear. Spoon into the prepared tin and smooth the top. Arrange the pecans around the top edge of the cake and sprinkle with the coffee crystals.
Bake for 45 minutes then cover with foil to prevent the top burning and bake for a further 45 minutes or until a skewer inserted into the centre comes out with moist crumbs.
This recipe is not suitable to freeze or microwave.Test Kitchen tip