This year I started a new adventure in cooking dishes into the air fryer. Cakes, of course, were on the list to test and I was surprised to see that they actually turned out very well. There are some parameters to tinkle but I was really surprised with the results.
This cake recipe is adapted from a new recipe book I bought. I was disappointed that the book had photos for only 1/4 of the recipes. In the era where videos of recipes rule the internet, a cake book without pictures to inspire and motivate you to bake for me is essential. I was at the point of returning the book but decided to test some recipes first. The resulting cakes, even adapted by myself (you know me, I cut the sugar from everywhere) were surprisingly nice. So, I decided finally to keep the book. I still feel like in the times of my mother where you could have just imagined how a cake could turn while reading a recipe because there was no image to show. I give you then my touch and present the final image of the cake here.
The cake is very moist, not very sweet and not bitter either. I would try even one more change next time, by replacing 20g of cocoa powder with all-purpose flour.
Enjoy!
Ingredients (quantity for a 10-cup pan):
- 55g cocoa powder
- 150g sugar
- 50g soft butter
- 1 tablespoon rum essence
- 230g boiling water
- 2 eggs
- 175g sour cream
- 225g all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sodium bicarbonate
- 1 pinch of salt
- Season the bundt pan with butter and cocoa powder.
- Mix cocoa with sugar, butter, vanilla essence and boiling water until the composition is smooth.
- Add eggs one by one and the sour cream and mix.
- Incorporate the flour, baking powder, sodium bicarbonate and salt.
- Pour the composition into the pan and put it in the air fryer drawer.
- Bake it in the air fryer at 160ºC for 45 minutes or longer, until a stick comes out clean. In the first half of the baking, I put on top of the cake a round bottom of a tart pan to avoid burning it from the top heating element. It went well, and this is a trick worth remembering when baking cakes in the air fryer. Also, keep in mind that the cake rises a lot during baking so the pan should not be full.
If the cake is to be baked in a classic oven, I would suggest preheating and baking the cake at 180ºC. - Let it cool for 15 minutes and reverse the pan on a wire rack.
- For decoration, you can sprinkle sugar but I preferred to have my personal touch and sprinkle beetroot powder.
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