Friday, June 17, 2011
Pineapple Chunk & Cardamom Cake (Eggless)
1 1/4cup AP Flour.
1/4 cup butter,soft at room temperature.
3/4 cup condensed milk.
5 rings of canned pineapple cut into chunks.
3/4 cup of pineapple juice (from the pineapple can).
1 tsp baking powder.
1/2 tsp baking soda.
3 cardamom pod seeds powdered finely.
1.Take a deep bowl or container and put soft butter in it. Add condensed milk to it and whip it nicely with a wooden spoon or a hand mixer till it is light and well incorporated.
2. In a separate bowl add AP flour, baking powder, baking soda and powdered cardamom and shift.
3. Add the dry mixture to the wet mixture little by little stirring all the time.Add the pineapple juice little by little and whisk for another 5 minutes till it is mixed properly. Add a little more if needed. Add the pineapple chunks and fold it in the mixture.
4.Keep a cake tin greased with butter and dusted with flour ready before starting to make the cake batter. Pour the cake batter into it. Insert the cake pan into an oven preheated at 180 degree C. Bake the cake at 170 degree C for 40mins.
5. Using a skewer or knife check if the cake is done. Prick the skewer into the cake, if it comes out clear then the cake is ready.
6. Take the container out of the oven and let it cool for 10 mins. Take the cake out on a plate by turning the container upside down.