Honey & Co’s recipe for air fryer apple and cinnamon ‘pan’ cake
When it comes to baking, people usually rely on recipes. Many cakes are made on autopilot in this way, but using an air fryer has taken us back to basics. Today’s recipe, which is somewhere between a pudding and a cake, has been a good exercise in getting to grips with our new gadget, checking in regularly as it cooks to understand how the air fryer works as a tool for baking. The result is delicious!
Air fryer apple and cinnamon “pan” cake
You can let the cake cool down completely and serve it in loose slices, but it’s at its best fresh from the fryer, when the apples are still hot, the batter a bit gooey and the currants plump and juicy. That does mean spooning rather than slicing the cake (never a bad thing), and bowls rather than plates (ditto).
Prep 15 min
Cook 20 min
Serves 4
80g caster sugar
60ml olive oil
1 egg
1 apple, skin on, cored and diced small
80g spelt flour
½ tsp cinnamon
½ tsp baking powder
A pinch of salt
Finely grated zest of 1 orange or lemon
30g currants
Butter, for greasing
To serve (optional)
Vanilla ice-cream
Double cream
Put the sugar and oil in a bowl and, with a small handheld whisk, mix to combine. Add the egg, whisk to a smooth paste, then add all the rest of the ingredients except the butter and mix well to combine.
Lightly grease a small round cake tin that fits in the chamber of your air fryer – we used a 19cm round one. Transfer the mix to the buttered tin, and use a spatula to smooth out the top evenly.
Set the air fryer to roast function at 170C and cook for 20 minutes. Open the chamber to check it isn’t colouring too much – the top should turn a deep brown (if you prefer it lighter, loosely cover the top with a bit of foil and bake for the last seven minutes at 160C with the roast function).
Serve the cake warm with a large dollop of ice-cream and some double cream for pouring.
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