How You Can Make These Delicious Cakes in Your Air Fryer

To make the cake, mist a deep 20cm cake tin with cake release and line the bottom with baking paper.

Combine the flour, almonds, sugar, baking powder and cardamom in a mixing bowl. Add the buttermilk, eggs, margarine, rose water and vanilla. Beat using a hand or stand mixer until the batter is completely smooth, scraping the bottom and sides of the bowl as needed.

Transfer the batter into the prepared tin and level.

Preheat the air fryer to 160C for three minutes. Place the cake in the air fryer basket and bake for 45–50 minutes, or until a toothpick inserted in the centre comes out clean.

Leave in the tin for five minutes before inverting on to a wire rack to cool.

To make the glaze and decorate, combine all the ingredients for the glaze in a saucepan and stir over a low heat. Add as much milk as needed to create a thick but pourable glaze.

Spread the glaze over the cooled cake, encouraging it to drip down the sides. Decorate with the pistachios, Turkish delight, if using, and rose petals, then serve.



Notes
Crushing fresh cardamom seeds to a fine powder with a pestle and mortar is far preferable to using ground cardamom, which is much less aromatic.

Rose water can be overpowering and the strength differs from brand to brand. Add a few drops and increase according to taste.

Mist a 900g loaf tin with cake release and line the bottom and sides with baking paper, letting the paper hang over the sides. Clip the paper down.

Combine the flour, sugar and baking powder in a bowl. Add the buttermilk, eggs and margarine. Beat using a hand or stand mixer until you have a smooth batter, scraping the bottom and sides of the bowl as needed.

Place half the batter in a separate bowl. Add the cocoa powder, orange zest and extract and stir vigorously to combine. Add the flour and vanilla to the original bowl and mix in.

Transfer the chocolate batter to a piping bag and the vanilla batter to another. Pipe straight lines of the batter into the prepared tin, alternating between chocolate and vanilla.

Draw a chopstick through the batter to create a marbled effect.

Preheat the air fryer to 160C for three minutes, then place the tin in the basket. Bake for 60–70 minutes, or until a skewer inserted in the centre comes out clean and the cake feels firm to the touch. If the cake is not quite done, add five minutes to the cooking time or as needed.

Lift the cake out of the tin using the overhanging paper and allow to cool on a wire rack. Place the chocolate chips in a bowl.

Heat the cream and golden syrup in a saucepan until little bubbles appear around the edge. Pour over the chocolate and leave for two minutes.

Stir until the chocolate has melted and you have a smooth glossy glaze. Drizzle over the cake, smoothing with an offset spatula if needed. Decorate with orange zest strips, if using. Allow the glaze to set before slicing.

Add all the dry ingredients to a large mixing bowl and stir to combine. Combine all the wet ingredients except the blueberries in a measuring jug and pour into the dry ingredients.

Fold together gently until the batter is well mixed and no dry streaks remain.

Combine all the topping ingredients in a bowl and rub together to create a crumble-like texture.

Put a scoop of batter in each of the cases and push several blueberries into the batter. Top with a little more batter and a few more blueberries. (Do not overfill.)

Spoon some of the crumble over the top of each muffin.

Preheat the air fryer for five minutes at 180C. Place the muffins in the air fryer basket (in batches if necessary). Bake for 20–25 minutes or until the muffins are well risen and a toothpick inserted in the middle comes out dry.

Cool slightly before serving.