Air fryer courgette, almond and pine nut cake recipe
 Courgettes, ground almonds, pine nuts, lemon and sultanas combine in this deliciously moist Tuscan cake, easily made in the air fryer. 150g/5½oz unsalted butter, plus extra for greasing150g/5½oz brown sugar 3 free-range eggs30g/1oz plain flour1 tsp baking powderpinch salt200g/7oz ground almonds 200g/7oz courgettes, grated150g/5½oz sultanas 70g/2½oz pine nuts1 lemon, grated zest and juiceicing sugar, for dusting 150g/5½oz unsalted butter, plus extra for greasing 150g/5½oz brown sugar 3 free-range eggs 30g/1oz plain flour 1 tsp baking powder pinch salt 200g/7oz ground almonds 200g/7oz courgettes, grated 150g/5½oz sultanas 70g/2½oz pine nuts 1 lemon, grated zest and juice icing sugar, for dusting Method Preheat the air fryer to 170C. Set to the bake setting if your air fryer has this. Grease a 18cm/7in round cake tin and line the base with greaseproof paper.Cream the butter and sugar together until pale, then beat in the eggs, one at a time, until all are incorporated.Gently fold through the flour, baking powder, salt and the ground almonds. Add the courgettes, sultanas, 50g/1¾oz of the pine nuts, the lemon zest and juice.Spoon the mixture into the cake tin and scatter over the remaining pine nuts. Cook in the air fryer for 25 minutes. 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.Leave to cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely.To serve, dust with icing sugar. Preheat the air fryer to 170C. Set to the bake setting if your air fryer has this. Preheat the air fryer to 170C. Set to the bake setting if your air fryer has this. Grease a 18cm/7in round cake tin and line the base with greaseproof paper. Grease a 18cm/7in round cake tin and line the base with greaseproof paper. Cream the butter and sugar together until pale, then beat in the eggs, one at a time, until all are incorporated. Cream the butter and sugar together until pale, then beat in the eggs, one at a time, until all are incorporated. Gently fold through the flour, baking powder, salt and the ground almonds. Gently fold through the flour, baking powder, salt and the ground almonds. Add the courgettes, sultanas, 50g/1¾oz of the pine nuts, the lemon zest and juice. Add the courgettes, sultanas, 50g/1¾oz of the pine nuts, the lemon zest and juice. Spoon the mixture into the cake tin and scatter over the remaining pine nuts. Cook in the air fryer for 25 minutes. Spoon the mixture into the cake tin and scatter over the remaining pine nuts. Cook in the air fryer for 25 minutes. 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. 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. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely. To serve, dust with icing sugar. To serve, dust with icing sugar. Recipe tips Cooking time can vary, depending on the air fryer. If you have time, soak the sultanas in lemon juice to make them plump and juicy before you add them to the cake mixture. The smaller the courgettes, the sweeter they are. Try this with carrots instead of courgettes. The cake needs to cool completely before slicing.