Directions

1. Preheat the air fryer to 170C. Set to the bake setting if your air fryer has this.
2. Grease a 18cm/7in round cake tin and line the base with greaseproof paper.
3. Cream the butter and sugar together until pale, then beat in the eggs, one at a time, until all are incorporated.
4. Gently fold through the flour, baking powder, salt and the ground almonds.
5. Add the courgettes, sultanas, 50g/1¾oz of the pine nuts, the lemon zest and juice.
6. Spoon the mixture into the cake tin and scatter over the remaining pine nuts. Cook in the air fryer for 25 minutes.
7. Cover with kitchen foil and cook for a further 35–40 minutes, until cooked through. Test by inserting a skewer into the centre of the cake: it should come out clean. If not, cook it for a little longer.
8. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely.
9. To serve, dust with icing sugar.