Air Fryer Recipe
Raspberry Almond Cake Bites
A delightful and easy-to-make raspberry almond cake bites recipe, perfect for air frying.
Ingredients
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1/2 cup sliced almonds
- Powdered sugar for dusting (optional)
Method
- Preheat air fryer to 160°C (320°F). Lightly grease baking pan or silicone muffin cups.
- In a large bowl, whisk together almond flour, all-purpose flour, sugar, baking powder, and salt.
- In another bowl, beat eggs and mix in milk, melted butter, and vanilla extract.
- Pour wet ingredients into dry ingredients, mixing gently until combined.
- Gently fold in raspberries and sliced almonds into the batter.
- Pour mixture into prepared baking pan or muffin cups, filling each about 3/4 full.
- Place cake bites in air fryer and bake for 12-15 minutes, or until a toothpick comes out clean.
- Allow to cool slightly before removing from cups or pan.
- Dust with powdered sugar if desired and serve warm.
Why this works in an air fryer
Almond flour adds fat and tenderness but little structure, so the small air-fryer portions set quickly before the raspberries can flood the crumb. Moderate convection at 160°C dries the surface, lifts the baking powder evenly and toasts the sliced almonds without scorching the sugar-rich batter.
Equipment notes
Assumes a 5-6 litre basket air fryer with silicone muffin cups or a small metal pan and space for air to circulate; in a single-drawer model keep cups in one even layer near the centre, while dual-zone drawers often run slightly less forcefully, so rotate zones halfway or add 1-2 minutes if one side is paler.
Common pitfalls
- Wet, jammy centres after 15 minutes with browned tops: raspberries have released excess juice; test a second bite in the centre, then lower to 150°C and cook 3-5 minutes longer so the crumb sets without burning the almonds.
- Domed tops crack and edges turn dark before the middle is cooked: the cups are overfilled or too close to the heating element; fill only 3/4 full and reduce the temperature by 10°C for the next batch.
- Bites crumble when removed from silicone cups: almond flour needs cooling time to firm; leave them 8-10 minutes before unmoulding and run a small palette knife around the edge if using a metal pan.
- Raspberries sink to the bottom and make a sticky base: the fruit is too wet or the batter overmixed and loosened; pat berries dry and fold them in with only a few turns, or add half the batter first, then berries, then the remaining batter.
Variations & substitutions
- Use frozen raspberries straight from frozen, not thawed; add 2-3 minutes cooking time and expect a slightly more marbled crumb from the extra moisture.
- Swap raspberries for blueberries; they leak less juice, so the bites may finish at the lower end of the timing and the crumb will be a little drier.
- Replace milk with unsweetened almond milk; cooking time stays similar, but browning may be slightly lighter because there is less dairy sugar and protein.
- Add 1/2 tsp almond extract in place of half the vanilla; it intensifies the almond flavour without changing timing, but use sparingly as it can taste bitter if overdone.
Storage & reheating
Keep cooled bites in an airtight container for 2 days at room temperature or 4 days chilled, then reheat in the air fryer at 140°C for 3-4 minutes until just warmed through.
Nutrition
Calories: 250
