Were you expecting a Christmas recipe like Gingerbread cookies or how to decorate the Christmas tree or how to spice up your table for Christmas? Well, you were wrong!
I inherited Mocha Apricot Cake with Roasted Almonds recipe from my husband’s great-aunt. It’s a soft sponge cake stuffed with delicious apricot jam, covered with mocha cream and toasted almonds.
Aunt Adelina made this cake every year for my husband’s birthday, making it his favorite dessert. It would seem that she got this recipe from some relatives that emigrated to the United States, so it may well be an all-American recipe.
After I got married I wanted to continue this sweet tradition.
This year I wanted to try to make sponge cake but in the air-fryer, if you can remember that I made Airfryer Chocolate Ricotta Puff Pastry Bundles with it and it came great.
However, in order not to ruin my husband’s birthday, I had arranged a backup in case the air fryer failed, I prepared the ingredients again and put them in the oven.
But even now the airfryer did not disappoint me, the only thing that was a bit worrying was that the sponge cake was a bit deflated, but it still maintained, thankfully, its softness.
Airfryer Mocha Apricot Cake with Roasted Almonds
- roasted almonds
- apricot jam
Sponge Cake (Pan di Spagna)
- 3 eggs
- 100 g flour 00 ⅔ cup
- 150 g granulated sugar ⅔ cup
- 1 caviar vanilla bean
- ½ cup coffee
- 100 g soft butter 3.52 oz
- 130 g powdered sugar 1 cup
- ¼ cup espresso coffee
- Sponge Cake (Pan di Spagna)
- Mix the eggs with the sugar.
- Beat the mixture in a mixer for 15-20 minutes at medium speed, it will incorporate air during the beating.
- Add the sifted flour and mix with a spatula from the bottom to the top.
- Put the mixture into the cake pan (8 inches) properly greased and lightly floured.
- Bake in a preheated air-fryer at 180°C (356°F) for about 35 minutes.
- To determine if the cake is done, you use the tooth-stick test, insert it in the center and if it comes out clean, your cake is ready.
- Let the cake cool in the pan.
- Cut the cake into two layers and soak them with the coffee.
- Whisk vigorously all three ingredients until it became thick cream.
- Spread apricot jam between the soaked cake layers and frost with the mocha cream on the sides and top of the cake.
- Sprinkle toasted almonds on the sides and top of the cake.