Recipe
Air Fryer Almond Courgette Cake
A moist almond courgette cake made in the air fryer with lemon, vanilla and a tender crumb.
Ingredients
Method
20 mins prep45 mins cook65 mins total
Preheat the air fryer to 160°C. Grease and line a small round or loaf-style cake tin that fits comfortably in the basket.
Put the grated courgette in a clean tea towel and squeeze out as much liquid as you can.
Whisk the eggs, caster sugar, olive oil, vanilla extract and lemon juice in a large bowl until smooth.
Fold in the squeezed courgette, ground almonds, plain flour, baking powder and salt until just combined. Do not overmix.
Spoon the batter into the prepared tin and level the top.
Air fry at 160°C for 35–45 minutes, until golden and a skewer inserted into the centre comes out clean. Cover loosely with foil if the top colours too quickly.
Cool in the tin for 10 minutes, then lift onto a wire rack and cool completely before slicing.
Serve plain, with a dusting of icing sugar, or with yoghurt or crème fraîche.
Notes
Squeeze the grated courgette firmly in a clean tea towel before mixing so the sponge stays light rather than wet.
Air fryers vary, so start checking after 35 minutes and cover the top loosely with foil if it browns before the centre is cooked.
Serve plain, dusted with icing sugar, or with yoghurt or crème fraîche on the side.
About this recipe
This air fryer almond courgette cake is soft, lightly sweet and full of texture from grated courgette and ground almonds. Olive oil keeps the sponge tender, while lemon and vanilla give it a fresh, balanced flavour that works well for dessert, afternoon tea or a simple bake to slice and share.
It is an easy, practical cake for days when you want a homemade bake without turning on the main oven.
