Preheat the oven to 180°C (350°F) and grease a 9-inch baking pan.
Squeeze the juice of one lemon into a bowl of sliced pear. Toss lightly to coat and set aside.
Add the almond meal and sieve over spelt flour, baking powder, baking soda, and toss with a fork in a large bowl.
In a small bowl, combine milk and apple cider vinegar, whisk and let sit while you combine oil, sugar, and orange juice in a separate bowl. Give it a good mix before adding the milk and apple cider buttermilk. Whisk together until everything is well combined.
Slowly add the wet mix to the dry mixture. Take care not to overmix.
Pour the mixture into the prepared tin, layer with the sliced pears, sprinkle with almonds and bake for 45-50 minutes.
Remove from the oven and let cool before transferring to a serving plate.