Baking a cake needn’t leave you in a sweat! In fact Breville air fryer recipes can be easy. In this delicious recipe, Jack Munroe shows us how easy it is to make an indulgent vegan chocolate pear cake in a Breville Halo Steam air fryer.

Serves: 4-6 people.

Preparation time: 15 minutes.

Cooking time: 1 hour, 10 minutes.

Ingredients

75g apple sauce from a jar

75ml light cooking oil

75g any kind of sugar

1 x 400g can of pears

175ml full fat coconut milk

175g self-raising flour

1 tsp bicarbonate of soda

1 tbsp ground ginger or cinnamon

6 tbsp cocoa powder

1 tbsp icing sugar

Method

1. Add the water to the steamer section of the appliance and set to 160°C for 45 minutes. It will take approximately 20 minutes for the steam to build for the cooking process.

2. While the appliance is steaming, make your cake batter. Spoon the apple sauce into a large mixing bowl and add the oil, sugar and coconut milk. Mix well with a fork or wooden spoon until well combined.

3. Drain the pears and reserve the juice - you’ll want this for the glaze!

4. Pop the pears into a small blender, if you have one, and blend until smooth. If you don’t have a blender, you can finely dice them by hand. You’ll end up with a slightly different cake but it will still be delicious. Either way, blended or sliced, add the pears to the mixing bowl with the apple sauce, oil, sugar and the coconut milk. Mix well.

5. Add the flour, bicarbonate of soda, ginger or cinnamon and cocoa powder. Mix well to form a smooth, glossy cake batter.

6. Lightly oil a 15-18cm round cake tin or spray it with cooking spray and pour in the mixture. Leaving the base tray in place to allow for air circulation and even cooking, place the tin onto the centre of the base.

7. Bake for 45 minutes, checking that it’s cooked by inserting a small sharp knife or cocktail stick into the centre. If it comes out clean, you’re ready to go. If it comes out sticky with batter, bake for a further 15 minutes and check again.

8. When done, remove carefully from the appliance and allow to cool for an hour before glazing.

9. To make the glaze, combine 2 tbsp of the reserved pear juice with 1 tbsp of icing sugar and mix well. Pour or drizzle half over the cake when cooled, then pour the other half over 10 minutes later.

10. Allow to set, then transfer to an airtight food storage container.

Your cake will keep for 4 days and can be frozen for up to 6 months.