"Arty the Air Fryer" has been busy again. Today's offering is a variation on a simple French Yogurt Cake. Cooked in the air fryer, the cakes look like giant muffins or cupcakes and have a slightly crispy crust and a moist, silky interior. The cakes are perfect "as is," but are fantastic accompanied by ice cream, fresh fruit, or, one of my favorites, raspberry whip (see below). The batter mixes up quickly and cooks in 20-25 minutes in the air fryer. You'll need two 5 x 2-inch round cake pans (available via Amazon, but I got mine at the local Home Goods store for $4 each). The recipe yields two small cakes, each of which will serve 4-6 people--just enough and not too much. Don't skip adding the citrus zest (you can use lemon, orange, or lime, depending on your preference). It really gives the cakes a nice, gentle zing.
Air Fryer French Yogurt Cakes -- Makes 2
1/4 cup of low-fat buttermilk
1/4 cup of plain, fat-free yogurt
3 eggs
1/2 cup of canola oil
1 cup of sugar
1 teaspoon of vanilla
Zest of a lemon (or orange or lime)
1 1/2 cups of self-rising flour
Coat two 5 x 2-inch round cake pans with baking spray (or grease and flour them). Whisk together well the buttermilk, yogurt, eggs, oil, sugar, vanilla, and lemon zest. Gently whisk in the flour, a little at a time, until thoroughly incorporated. Preheat the air fryer to 320 degrees for a couple of minutes. Carefully lower one of the batter-filled cake pans into the air fryer basket. Cook the batter for 20-25 minutes until a pick comes out clean and the top of the cake is deeply browned. Remove the cake and let it cool while baking the other cake. Turn the baked cakes out of their pans after 5-10 minutes to cool completely.
Raspberry Whip
1 8-ounce container of cool whip (or similar)
1/2 cup of fat-free plain yogurt
1 tablespoon of confectioner's sugar
2 teaspoons of lime juice
6 ounces of raspberries washed and dried, plus extra for garnishing
In a large bowl, fold the yogurt, confectioners' sugar, and lime juice into the cool whip until thoroughly combined. Fold in the raspberries gently. Serve a slice of French Yogurt Cake topped with a spoonful of raspberry whip and a scattering or fresh raspberries. Yum, yum, yum.
