Can you make a high-tea-worthy cake in your air fryer? Absolutely you can!

Renowned food blogger and photographer Lucy Parissi offers a new take on air fryer usage by showcasing baking capabilities in her latest cookbook, ‘Easy Air Fryer Bakes’. The cookbook features recipes for classic desserts like marble cake, chocolate chip cookies, and sticky toffee pudding, specially designed for air fryer preparation.

Food blogger and photographer Lucy Parissi, renowned for her culinary expertise, has introduced a new way of utilizing air fryers beyond heating frozen food. Parissi, who authored “Easy Air Fryer Bakes,” suggests that air fryers, with their quick preheating and controlled baking environment, are ideal for baking sweet treats. Her latest cookbook includes recipes for classic desserts such as chocolate chip cookies, Victoria sponge, and sticky toffee pudding, all designed for air fryer preparation. One notable recipe from her book is the marble cake, a slight adaptation of her mother’s “everyday cake.”

Here’s a concise overview of the marble cake recipe from “Easy Air Fryer Bakes”:

Ingredients:

1 x 900g loaf cake

For the cake:
– 230g self-raising flour
– 250g caster sugar
– 1 tsp baking powder
– 80ml buttermilk
– 4 eggs
– 115g margarine

For the chocolate batter:
– 2 tbsp cocoa powder, sifted
– Zest of an orange
– 2 drops orange extract

For the vanilla batter:
– 1 tbsp self-raising flour, sifted
– 2 tsp vanilla bean paste

For the chocolate glaze (optional):
– 175g dark chocolate chips
– 125ml double cream
– 1 tbsp golden syrup

Topping (optional):
– Orange zest strips

Method:
1. Prepare a 900g loaf tin with cake release and lined baking paper.
2. Mix the flour, sugar, and baking powder. Add buttermilk, eggs, and margarine, then beat until smooth.
3. Divide the batter, adding cocoa, orange zest, and extract to one half, and vanilla to the other.
4. Use piping bags to alternate the chocolate and vanilla batter in straight lines in the tin. Create a marbled effect with a chopstick.
5. Preheat air fryer at 160°C for three minutes. Bake for 60–70 minutes or until a skewer comes out clean.
6. Allow the cake to cool on a wire rack. For the glaze, melt the chocolate chips with hot cream and golden syrup, then drizzle over the cooled cake. Decorate with orange zest strips, if desired.

Published by Penguin Michael Joseph and priced at £22, “Easy Air Fryer Bakes” is available now.