Ingredients (serves 4)

• sugar 150g
• milk 150g
• flour 200g
• 3 eggs
• Pantaleo olive oil 60g
• chopped walnuts 60g
• dark chocolate 60g
• 2 tablespoons of rum or brandy
• 4 medium-sized Conference-type pears, peeled and cubed
• grated zest of 1 lemon
• 1 sachet of baking powder
• a pinch of salt
• icing sugar to taste

Preparation

In a bowl, mix eggs with the sugar, add the milk, olive oil, grated lemon zest, rum and salt, and mix with a wooden spoon or whisk.
Then, fold in the flour, and stirring continuously, the pears, the walnuts, the coarsely chopped chocolate and the yeast.
Grease and flour a round, medium-sized baking tray and pour in the cake batter. Bake at 160°C for about 50 minutes.
Once cooked, place the cake on a serving plate, allow to cool and dust with icing sugar.