INGREDIENTS

Cooking spray 

½ cup (60g, 2oz) plain flour (all-purpose flour)

1/8 tsp salt

¼ tsp baking powder

½ cup (125ml, 4fl oz) vanilla yogurt

2 tbsps vegetable oil

2 tbsps maple syrup

¾ cup (90g, 3oz) fresh raspberries + ¼ cup (30g, 1oz) more to serve

Cream cheese icing

120g (4oz) unsalted butter, softened

225g (8oz) cream cheese, softened 

1 tsp vanilla extract

¼ tsp salt

4 cups (620g) icing sugar (powdered sugar)

METHOD

Preheat air fryer to 150°C (300°F). Spray a loaf tin that fits into your air fryer with cooking spray.

In a bowl combine flour, salt and baking powder; mix well.

Mix in yogurt, oil and maple syrup, then gently fold in raspberries.

Pour batter into prepared pan and cook for 8‑10 minutes. Allow to cool for 10 minutes in the pan. then turn onto a wire rack to cool completely. 

Place butter and cream cheese in a large bowl. Mix with an electric mixer until smooth and creamy.

Add vanilla extract and salt and stir well to combine.

With mixer on low, gradually add icing sugar until completely combined.

When the cake is completely cool, spread with cream cheese icing and top with fresh raspberries.

Serves 6

Prep + Cook time: 30 mins

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