Ingredients:

  • 300g all purpose flour, sifted
  • 200g granulated white sugar
  • 50g packed light brown sugar
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 2 large eggs, room temperature
  • 120ml neutral oil (avocado or grapeseed)
  • 1 tsp pure vanilla bean paste
  • 1 tsp fresh lemon juice
  • 450g crushed pineapple in 100% juice (undrained)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your baking pan thoroughly with oil and then lightly dust it with a tablespoon of flour, tapping out the excess until the surface is matte.
  2. In a large bowl, whisk together the 120ml neutral oil, 2 large eggs, 1 tsp vanilla bean paste, and 1 tsp lemon juice. Whisk vigorously for 2 minutes until the mixture looks pale and slightly thickened.
  3. Sift the 300g all purpose flour, 200g white sugar, 50g brown sugar, 1 tsp baking soda, and 0.5 tsp salt into a separate bowl. Use a whisk to ensure the baking soda is evenly distributed so you don't get bitter pockets.
  4. Gradually add the dry ingredients to the wet emulsion, alternating with the 450g undrained crushed pineapple. Fold gently with a spatula until no streaks of flour remain.
  5. Pour the batter into the prepared pan. Bake for 35 minutes until the top is deeply golden and a toothpick comes out clean. <small>Note: The center might look slightly wobbly but it sets as it cools.</small>