Steps

• Peel the apples, remove the core, cut them into cubes, put them in a bowl, drizzle with the lemon juice and mix with a spoon

  

• Add the cinnamon, grated lemon zest, and coarsely chopped walnuts, keeping some aside for decoration. Mix to flavor everything and set aside

  

• In another bowl, beat the eggs with the brown sugar and salt until you get a puffy and frothy mixture

  

• Add the oil gradually and continue mixing until absorbed

  

• Add the Greek yogurt and blend with the whisk

  

• Now add the sifted flour and baking powder all at once and mix until the batter is smooth and homogeneous

  

• Add the apples and walnuts to the egg and flour mixture, gently folding with a spatula or wooden spoon

  

• Pour the batter into the previously greased and floured pan, leveling the surface and sprinkle with the reserved walnuts. Preheat the air fryer to 320°F for 2/3 minutes

  

• Place the pan on the rack and cook with bake or air fry setting, at 320°F for 40/45 minutes, performing the toothpick test not before 30 minutes and in multiple points. It should come out completely dry

  

• Once baking is finished, leave the cake inside for 5 minutes with the door slightly open

  

• Remove it from the oven and let it cool

  

• Once the cake is cold, remove it from the mold and transfer it to a plate, brushing the surface with honey. To simplify this operation, melt the honey in a bain-marie or in the air fryer, pouring the honey into a suitable container. I opted for the air fryer using an aluminum muffin mold, 320°F for just over a minute.
  Instead of honey, you can simply sprinkle the cake surface with powdered sugar

  

• The Apple and Walnut Cake is ready to be enjoyed. Slice it and serve it😋

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