Remember the good old “mom can I have some more cake” days? Well, if you have been looking for an excuse to dive into a delicious, flavourful, indulgent plate full without the guilt that follows – your reason has finally arrived. It’s National Cake Day today.

In celebration Philips is sharing their amazing cake recipes for you to impress your fellow cake lovers with, or even just spoil your friends and family.

Although these recipes makes use of the Philips Avance Airfryer XL you can still try it out the good old traditional way, with an oven.

Apricot blackberry crumble

• 10 minutes preparation

• ± 20 minutes Airfryer

Ingredients:

• 375g fresh apricots

• 150g fresh blackberries

• 100g sugar

• 1 tbsp lemon juice

• 150g flour

• Salt

• 75g cold butter

• Extra: 20 cm round oven dish, greased

Instructions:

• Halve the apricots and remove the stones. Cut them into cubes and place into a bowl. Add the blackberries, 25g of the sugar and the lemon juice and mix.

• Scoop the fruit mixture into the oven dish and spread it out.

• In a bowl, mix the flour with a pinch of salt and the remaining sugar. Add the butter and 1 tbsp. cold water and rub together with your fingertips until you have a crumbly mixture.

• Preheat the Airfryer to 200˚ C.

• Distribute the crumbly mixture evenly over the fruit and lightly press down.

• Put the oven dish into the basket and slide the basket into the Airfryer. Set the timer for 20 minutes and bake until the timer rings and the crumble is golden brown and cooked through.

Chocolate cake

• 15 minutes preparation

• ± 25 -0 30 minutes Airfryer

Ingredients:

Cakes 

• 3 eggs

• 125 ml sour cream

• 150g flour

• 150g caster sugar

• 125g unsalted butter

• 40g cocoa powder

• 1 tsp baking powder

• ½ tsp bicarbonate of soda

• 2 tsp vanilla essence

Chocolate Icing

• 150g chocolate

• 50g unsalted softened butter

• 200g icing sugar

• 1 tbsp vanilla essence

• Extra: 20 cm round oven dish; food processor

Instructions:

• Preheat the Airfryer to 160 ˚ C.

• Place the oven dish into the basket of the Airfryer and set the timer for 25 minutes. Once the time is up and the timer rings, prick the cake with a wooden skewer or fork. If it comes out clean, the cake is cooked through. If it’s still sticky, place the cake back into the Airfryer and set the timer for another 5 minutes. 

• Remove the dish from the basket and lave the cake to cool on a wire rack.

• Meanwhile, melt the chocolate au bain marie or in the microwave. Leave it to cool a little, then mix all of the icing ingredients together.

• Remove the cooked cake from the the oven dish and place it into a plate. Cover with the chocolate icing and serve.

Tips:

1. You can replace the bicarbonate of soda with baking powder if necessary.

2. You can also mix the cake batter by hand; the preparation time will be slightly longer.

Ricotta and lemon cheese cake

• 10 minutes preparation

• + 25 minutes Airfryer

Ingredients:

• 1 (organic) lemon

• 500g ricotta

• 150g sugar

• 2 tsp vanilla essence

• 3 eggs

• 3 tbsp corn starch

• Extra: 20 cm round oven dish

Instructions:

• Preheat the Airfryer to 160˚ C.

• Zest the lemon. In a bowl, combine the ricotta, sugar, vanilla essence, 1 tbsp lemon juice and the lemon zest.  Stir the ingredients until they are well combined and form a homogeneous consistency.

• Add the eggs one at a time and stir well. Add the corn starch and mix well.  Pour the mixture into the oven dish.

• Place the dish into the Airfryer basket and slide the basket into the Airfryer, set the timer for 225 minutes. The cheesecake is ready when the timer rings and the centre is set. Place the dish on a wire rack and leave to cool completely.