Air-fryer cake

Method

• step 1

  If your air-fryer has a preheat function, set it to 160C. Butter the base and sides of an 8-inch springform cake tin and line the base with baking paper. Put the butter, sugar, vanilla and a pinch of salt in a bowl, and cream together using an electric whisk. Whisk for 4-5 mins or until pale and fluffy.

• step 2

  With the beaters running, pour in the eggs a little bit at a time, whisking well after each addition. If the mixture looks a little curdled, add 1 tbsp of the flour. Once all the eggs have been used up, sift over the flour and gently fold to combine.

• step 3

  Pour the mixture into the cake tin, smooth out the top with a spoon or palette knife, then put in the air-fryer for 25-45 mins or until it is golden, risen and a skewer in the centre comes out clean – the varying time will depend on the make and model of your air-fryer.

• step 4

  Leave to cool in the tin for 5 mins, then carefully remove from the tin and leave to cool completely on a wire rack.

• step 5

  While the cake cools, make the raspberry cream. Gently smash most of the raspberries in a large bowl, reserving a few for decoration, then pour in the orange juice and sprinkle in the zest. In a separate bowl, pour in the cream and sift over the icing sugar, then whip until soft peaks just begin to form. Fold the raspberries into the cream.

• step 6

  Dollop the fruity cream on top of the cooled cake and use a palette knife or spoon to decorate with some swirls. Scatter the remaining raspberries on top. This is best eaten on the day it is made.