Plum cake with marzipan in the Air Fryer
A moist butter cake with marzipan and fresh plums, baked in the air fryer until golden brown on top with a soft, moist centre. A classic Danish cake for the coffee table, dusted with icing sugar just before serving.
Equipment
- 1 Air fryer
- 1 Springform pan 18 cm
- 1 Mixing bowl
- 1 Electric mixer
- 1 Grater
- 1 Cutting board
- 1 Knife
- 1 Parchment paper For the air fryer
Ingredients
Cake
- 100 g butter Softened
- 100 g sugar
- 100 g marzipan Coarsely grated
- 2 pcs eggs Medium
- 100 g plain flour
- 1 tsp baking powder
- 1 tsp vanilla sugar
1 pinch salt- 4 pcs plums Halved and stoned
For the pan and garnish
- 1 tbsp butter For greasing the pan
- 1 tbsp icing sugar For dusting
Instructions
Preparation
- Halve the 4 pcs plums and remove the stones. Set the halves aside with the cut side facing up.
- Grease an 18 cm springform pan with 1 tbsp butter, and line the base with parchment paper. Check that the pan can stand freely in the air fryer basket with room for air around it.
Batter
- Grate the 100 g marzipan coarsely on a grater, so it's easier to mix evenly into the batter.
- Beat the 100 g butter and 100 g sugar pale and fluffy with an electric mixer. Add the grated marzipan a little at a time, and keep beating for 2-3 minutes, until the mixture is smooth and free of lumps.
- Add the 2 pcs eggs one at a time, beating well between each egg.
- Sift the 100 g plain flour and 1 tsp baking powder into the bowl together with the 1 tsp vanilla sugar and 1 pinch salt. Fold it in gently with a spatula, until the flour is just barely incorporated.
- Fill the batter into the greased pan, and smooth the surface. Press the plum halves firmly into the batter with the cut side facing up, so they sit side by side across the entire surface.
Cooking in the air fryer
- Preheat the air fryer to 160 °C fan.
- Place the pan in the basket, and bake the cake at 160 °C for 35 minutes. Loosely lay a piece of parchment paper over the top after about 20 minutes if the surface is browning too much. The cake is done when a thin skewer comes out clean from the centre.
Serving
- Let the cake cool in the pan for 10 minutes, before loosening the edge and carefully lifting it onto a wire rack.
- Dust the 1 tbsp icing sugar over the slightly cooled cake through a sieve, and serve the cake warm or completely cold.
Notes
Tips for the perfect result:
Use firm, ripe plums. Plums that are too soft release too much juice and make the batter heavy and wet around the fruit. Press the halves firmly into the batter so they stay in place during baking and aren't pushed up by the rising batter. Marzipan:
Grate the marzipan coarsely and let it sit with the butter and sugar while mixing. This helps it spread evenly and leaves no lumps in the finished cake. Variation:
Replace the plums with apricots, nectarines or apples cut into thin wedges. Half a teaspoon of ground cinnamon or cardamom in the batter goes well with the marzipan. Serving:
Serve the cake warm with a dollop of lightly whipped cream or a scoop of vanilla ice cream. Cold, it's just as good with coffee the next day. Portion size:
The cake is baked in an 18 cm springform pan and serves 4 generous slices or 6-8 smaller ones. If you have a small air fryer, measure the basket beforehand. The pan needs to stand freely with air all the way around.
Use firm, ripe plums. Plums that are too soft release too much juice and make the batter heavy and wet around the fruit. Press the halves firmly into the batter so they stay in place during baking and aren't pushed up by the rising batter. Marzipan:
Grate the marzipan coarsely and let it sit with the butter and sugar while mixing. This helps it spread evenly and leaves no lumps in the finished cake. Variation:
Replace the plums with apricots, nectarines or apples cut into thin wedges. Half a teaspoon of ground cinnamon or cardamom in the batter goes well with the marzipan. Serving:
Serve the cake warm with a dollop of lightly whipped cream or a scoop of vanilla ice cream. Cold, it's just as good with coffee the next day. Portion size:
The cake is baked in an 18 cm springform pan and serves 4 generous slices or 6-8 smaller ones. If you have a small air fryer, measure the basket beforehand. The pan needs to stand freely with air all the way around.
Nutrition
Calories: 590kcalCarbohydrates: 66gProtein: 8gFat: 33gSaturated fat: 15gPolyunsaturated fat: 2gMonounsaturated fat: 10gTrans fat: 0.7gCholesterol: 155mgSodium: 180mgPotassium: 240mgFiber: 3gSugar: 48gVitamin A: 1100IUVitamin C: 7mgCalcium: 50mgIron: 1.3mgNet carbohydrates: 63g
