Pineapple eggless cake - Olive Oils from Spain

Pineapple eggless cake recipe

Preheat the oven at 325 degrees (F)
Grease 8x8 inches cake pan
Drain pineapple using strainer let the juice dripped through without squeezing. Note: we will use juice and pineapple both.
Sift together flour, baking poder, baking soda, cardamon and salt in a bowl.
In center part of the flour mix, add ½ cup pineapple juice, ½ cup pineapple chunks, Extra Virgin Olive Oil from Spain, and condense milk.
Gently fold everything together.
Pour the mixture in greased cake pan.
Bake for about 25 minutes, or until cake starts leaving the pan from the sides and an insert knife in the center of the cake come out clean.
Remove the cake from the oven and let it cool off for a few minutes only.
Run a knife around the edged to loosen the cake and place a flat plate over the cake pan and turn it over to transfer the cake on to the plate.
Prick the cake several places with a fork
Brush the top of the cake generously with the leftover pineapple juice while still hot.
Let cake cool before slicing the cake.