Today I present to you a rustic and delicious dessert: the Luisella Cake by Benedetta Rossi, cooked in an Air Fryer. Even if I imagine that many of you already know it, I wanted to publish this recipe because, apart from the goodness, it is one of the first recipes by Benedetta Rossi that I tried when her book came out, gifted to me by my friend Sonia, but I hadn’t yet tried cooking it in an Air Fryer. Benedetta Rossi dedicated the cake to her friend who used to prepare this dessert for Christmas holidays, but it is such a good cake that I make it all year round.
The Luisella Cake by Benedetta Rossi, in Air Fryer, is a leavening-free dessert made with eggs, sugar, flour, melted butter, dark chocolate, walnuts, and raisins, and it’s precisely the combination of these latter ingredients that characterize this dessert, with a particular and bold taste and a soft and crunchy texture, making it special. I assure you that even kids will love it; in fact, it was one of the most requested cakes for an afternoon snack when my son’s classmates came to visit, and they still remember it even though several years have passed!
Now that I’ve told you everything, we can go ahead and prepare this delight together!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
INGREDIENTS FOR A 20 CM PAN
- 3 eggs
- 3/4 cup sugar
- 1/3 cup butter
- 1 1/4 cup all-purpose flour
- 2.6 oz dark chocolate
- 1/2 cup raisins
- 1 1/4 cup walnuts
Tools
What you need to prepare the Luisella Cake
- 1 Cake pan 8 inch
- 1 Bowl
- 1 Small pot
- 1 Wooden spoon
- 1 Air fryer
- 1 Knife
- 1 Cutting board
Steps
How to prepare the Luisella Cake by Benedetta Rossi in Air Fryer
While melting the butter in a small pot and rehydrating the raisins in a cup with lukewarm water, coarsely chop the dark chocolate and the walnuts with a knife, so you have them ready when you need to add them to the mixture.
In a bowl, mix the sugar with the flour using a spoon.
Add the melted butter and mix well.
You should get a sandy mixture.
Add the chocolate, walnuts, and squeezed raisins to the mixture, mixing well.
Add the eggs one at a time: add the first one and mix until it is completely blended into the dough.
Add the second and blend well.
Repeat the process in this way for all the eggs.
Pour the mixture into a non-stick 8-inch cake pan, previously buttered and floured, and place it on the air fryer rack.
Preheat the air fryer for 2/3 minutes and bake at 320°F for 30 minutes on bake or air fry mode, always do the toothpick test.
Remove from the oven and let it cool completely before taking it out of the mold.
The Luisella Cake by Benedetta Rossi is ready to be enjoyed!
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Baking the Luisella Cake by Benedetta Rossi in the Oven
Preheat and bake the cake at 356°F for 40 minutes, always do the toothpick test.
Storage of Luisella Cake by Benedetta Rossi
The Luisella Cake by Benedetta Rossi, if well stored, remains perfect and does not harden for several days. You can cover it with cling film or wrap it in foil.
