Preheat oven to 350 degrees
Line the bottom of a spring-form pan with parchment paper
In a food processor or blender, add the almonds, 1/4 cup sugar, and cinnamon - grind until fine flour
Whisk the flour, baking powder, salt, and half the almond flour together in a bowl
In a mixing bowl using a hand mixer, cream the butter and other 1/4 cup of sugar until fluffy
Add the eggs one at a time, creaming in between each egg and scraping down the sides of the bowl
Add the vanilla and almond extracts and beat in
Add the flour to the mixing bowl, beat in on low just until combined and smooth
Spread the mixture in the bottom of the spring-form pan (it will be thick)
In a circular pattern lay your pears on top of the batter
Place one grape half in the center of top of the pears, spread the rest of the grapes around the top of the pears and batter
Squeeze the mandarin juice all over the top of the cake batter
Sprinkle the rest of the almond/sugar/cinnamon flour over the top of the cake
Bake for 30 to 40 minutes until a toothpick inserted into the center of the cake comes out clean
Remove from the oven and set to cool for 10 minutes on a cooling rack
Slide a knife around the edge of the pan, release and remove the side of the pan - let cool for 10 more minutes
Serve right away, topping with mandarin cream
Any leftovers wrap in foil to keep for another day