Air fryer courgette, almond and pine nut cake

1. 1

   Preheat the air fryer to 170C. Set to the bake setting if your air fryer has this.

2. 2

   Grease a 18cm/7in round cake tin and line the base with greaseproof paper.

3. 3

   Cream the butter and sugar together until pale, then beat in the eggs, one at a time, until all are incorporated.

4. 4

   Gently fold through the flour, baking powder, salt and the ground almonds.

5. 5

   Add the courgettes, sultanas, 50g/1¾oz of the pine nuts, the lemon zest and juice.

6. 6

   Spoon the mixture into the cake tin and scatter over the remaining pine nuts. Cook in the air fryer for 25 minutes.

7. 7

   Cover with kitchen foil and cook for a further 35-40 minutes, until cooked through. Test by inserting a skewer into the centre of the cake: it should come out clean. If not, cook it for a little longer.

8. 8

   Leave to cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely.

9. 9

   To serve, dust with icing sugar.

1 serving ≈ 106 g

Nutrition values are estimates. - means data is unavailable.