| 200 g margarine
300 g caster sugar 6 tsps vanilla sugar pinch of salt |
6 eggs
grated zest of 1 lemon 3 tbsps lemon juice 450 g flour |
3 tbsps baking powder
250 g pineapple chunks, fresh or canned breadcrumbs |
| 1. Beat the eggs, sugars, salt, margarine,
lemon juice and lemon zest together. Fold in the flour and the baking powder
and mix well.
2. Dust the drained pineapple chunks with a little flour and fold into batter. 3. Grease a 23 cm (9-inch) ring tin.
Sprinkle the base and sides with breadcrumbs and turn the batter into this.
Bake at 170oC (325oF) for about 1 hour.
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