Air Fryer Almond Courgette Cake
Traditional British Recipes

Air Fryer Almond Courgette Cake

Air Fryer
serves 4

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.

DessertVegetarianAfternoon-tea
20 mins prep45 mins cook1 hr 5 mins total

  1. Preheat the air fryer to 160°C. Grease and line a small round or loaf-style cake tin that fits comfortably in the basket.

  2. Put the grated courgette in a clean tea towel and squeeze out as much liquid as you can.

  3. Whisk the eggs, caster sugar, olive oil, vanilla extract and lemon juice in a large bowl until smooth.

  4. Fold in the squeezed courgette, ground almonds, plain flour, baking powder and salt until just combined. Do not overmix.

  5. Spoon the batter into the prepared tin and level the top.

  6. 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.

  7. Cool in the tin for 10 minutes, then lift onto a wire rack and cool completely before slicing.

  8. Serve plain, with a dusting of icing sugar, or with yoghurt or crème fraîche.

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