Preparation Time: 20 minutes
Cooking Time: 45 minutes
Servings: 6
Ingredients:
30g demerara sugar
30ml sunflower oil
32g almond flour
150g pastry flour
75g brown sugar
5g baking powder
15g lemon zest
1.25g salt
177 ml milk
30ml olive oil
6ml vanilla
150g blueberries
75g powdered sugar
15g lemon juice
1.50g salt
Directions:
1. Mix the demerara sugar, sunflower oil, and almond flour in a bowl and put it in the refrigerator.
2. Whisk the pastry flour, brown sugar, baking powder, lemon zest, and salt in another bowl. Add the milk, olive oil, and vanilla and stir with a rubber spatula until combined.
3. Add the blueberries and stir slowly. Coat the inside of a baking pan with oil and pour the batter into the pan.
4. Preheat air fryer to 154°C. Remove the almond mix from the fridge and spread it over the cake batter.
5. Put the cake in the air fryer and Bake for 45 minutes or until a knife inserted in the center comes out clean and the top is golden.
6. Combine the powdered sugar, lemon juice and salt in a bowl. Once the cake has cooled, slice it into 4 pieces and drizzle each with icing. Serve.
Nutrition:
Calories: 234kcal;
Fat: 6g;
Carbs: 12g;
Protein: 8g