Pineapple Cake

INGREDIENTS:
Makes about:8 pieces
1 1/4 cup All purpose Flour
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Cardamom powder
1/4 teaspoon Salt

1/2 cup Butter
1/2 can or 7oz Condensed milk
1/2 cup Pineapple juice
1/2 cup Crushed Pineapple

PROCEDURE:
1. Preheat the oven to 325F for 10 mins.
2. Dry ingredients mixture:
Sift together the flour, baking soda and baking powder. Add the salt and cardamom powder.
3. Wet ingredients mixture:
Melt the butter, mix condensed milk and pineapple juice. Add crushed pineapple
4. Pour wet ingredients mixture to dry ingredients mixture, slowly mix with a spatula. Do not over mix.
5. Grease a baking pan with butter and no need to dust. Pour the prepared batter in the pan. Tap the pan gently once or twice to remove any big air bubbles.
6. Bake for 35 minutes or the toothpick inserted comes out clean. Let it cool down for 10 minutes and then invert the cake over an wire rack and let it cool completely before you begin icing.





NOTES:
1. The original recipe is here.
2. The marshmallow fondant decoration method is here.
3. Make sure to buy Vegan/Vegetarian Marshmallows which are eggfree and gelatin free.