Step 1: Prepare the Cake Batter
- Cream Butter and Sugar: In a mixing bowl, use an electric mixer or whisk to cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, ground almonds, baking powder, and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until fully combined and smooth.
Step 2: Prepare the Cake Pan
- Prepare the Pan: Lightly grease the cake pan with non-stick spray or butter. If using a regular cake pan, line it with parchment paper for easier removal.
Step 3: Assemble the Cake
- Add Raspberry Jam: Spread the raspberry jam evenly over the batter in the cake pan. Use a knife or spatula to swirl it slightly into the batter.
- Add Fresh Raspberries: Gently fold in the fresh raspberries, or scatter them on top of the batter.
Step 4: Air Fry the Cake
- Preheat Air Fryer: Preheat your air fryer to 320°F (160°C) for about 5 minutes.
- Cook the Cake: Place the cake pan in the air fryer basket. Air fry the cake at 320°F (160°C) for 20-25 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few crumbs.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Step 5: Prepare the Almond Glaze
- Make the Glaze: In a small bowl, whisk together the powdered sugar, almond extract, and 1 tablespoon of milk. Add more milk as needed to reach a smooth, pourable consistency.
Step 6: Glaze and Serve
- Glaze the Cake: Once the cake is completely cool, drizzle the almond glaze over the top.
- Serve: Slice and serve the Raspberry Bakewell Cake. Enjoy it on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips and Tricks
- Fresh Raspberries: Gently fold in fresh raspberries to avoid crushing them. If using frozen raspberries, thaw them first and pat them dry to avoid excess moisture.
- Even Cooking: Check the cake halfway through cooking and rotate the pan if needed to ensure even browning.
- Cooling: Let the cake cool completely before glazing to prevent the glaze from melting or running off.
Conclusion
This Air Fryer Raspberry Bakewell Cake combines the classic flavors of a Bakewell tart with the convenience of air fryer baking. It’s a quick and easy way to enjoy a moist, almond-infused cake with a sweet raspberry swirl, topped off with a delightful almond glaze. Perfect for any occasion, this cake is sure to impress and satisfy!