Makes 16 slices


150 mL extra virgin olive oil

160 g caster sugar

2 eggs

350 g self-raising flour

3 scoops of Australia’s Own Diamond pro+ Premium Toddler Milk Drink

1 teaspoon vanilla extract

½ teaspoon cream of tartar

1/3 teaspoon iodised salt

5 ripe, not too soft pears, peeled and cubed

Grated rind of 1 large lemon

Little additional oil for greasing pan

Sifted icing sugar, for the top of the cake


  1. Preheat oven at 160 degrees Celsius (fan forced).
  2. Oil and line a 20 cm cake tin with baking powder.
  3. Pour the olive oil into bowl, add caster sugar and beat until light and creamy.
  4. Add the eggs singly; beat with a hand held mixer until the batter is the consistency of a light mayonnaise.
  5. Sift together the flour, Australia’s Own Diamond pro+ Toddler Milk Drink powder, cream of tartar and salt.
  6. Fold into the creamed mixture, using a metal spoon. Mix thoroughly, and then add the cubed pears, vanilla extract and lemon rind. The mixture will be very thick, quite luxurious, really.
  7. Spoon the mixture into the cake tin and bake for one hour or until a thin skewer stick comes out clean.
  8. Allow to cool to room temperature, pop onto a serving dish and liberally dust with icing sugar.

For variation, add 125 g of sultanas in direction 6, mix very thoroughly, but light as lightly as possible. Serve on it on its own, or with custard or ice cream or lightly poached pears. It also keeps really well for several days under refrigeration.

Food intolerance hint: Pears are a go to fruit for kiddies with food sensitivity to salicylates:  they are the only fruit that contain very little salicylates.