Instructions

• 1. If you’re using the oven, preheat it to 170°C (350 F).
• 2. Sift the flour into a bowl, then add the sugar, salt and baking powder. Combine.
• 3. In another bowl, mix the eggs, milk, lemon juice, zest and oil. Add this to the flour gradually, while stirring constantly.
• 4. When the batter is smooth, add the Prosecco and mix gently until incorporated.
• 5. Lightly grease 4 mini silicon bundt cake moulds, then pour in the batter.
• 6. Put all of them or just two at a time in the air-fryer, depending on the size of your machine. Set it to bake (at 180C) and air-fry for about 15 minutes or until golden.
• 7. Alternatively, bake them for about 25 minutes in the middle of the oven or until an inserted skewer comes out clean.
• 8. Let them cool in the pans for 5 minutes, then carefully turn them out onto a wire rack.
• 9. If you used an air fryer, the cakes might look a bit too pale and uncooked when turned over. You can air-fry them again for 5 minutes, facing upwards to get a golden look.
• 10. Mix the prosecco, lemon juice and some icing sugar to make a thin glaze.
• 11. Brush the cakes with it while warm.
• 12. When the cakes have cooled completely, dust them with icing sugar and serve.

• Servings : 8
• Ready in : 00:30 Minutes
• Occasion(s) : Afternoon Tea, Anniversaries, Easter, Mothers Day, Parties, Picnic, Sunday Lunch, Valentine's Day
• Dish Type(s) : Air fryer, Bake, Cakes, Dessert, Quick & Easy