Air-fryer cake

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.

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.

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.

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

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.

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.