Were you expecting a Christmas recipe like Gingerbread cookies, instructions on how to decorate the Christmas tree, or instructions on how to spice up your table for Christmas? Well, you were wrong!

I inherited the 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 seems she got this recipe from relatives who emigrated to the United States so that it may 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, I made Airfryer Chocolate Ricotta Puff Pastry Bundles with it, and they came out great.

Airfryer Mocha Apricot Cake with Roasted Almonds

However, to avoid ruining my husband’s birthday, I arranged a backup in case the air fryer failed; I prepared the ingredients again and put them in the oven.

But even now, the air fryer 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 its softness.

Airfryer Mocha Apricot Cake with Roasted Almonds

Airfryer Mocha Apricot Cake with Roasted Almonds

Prep Time 20 mins Cook Time 35 mins Total Time 55 mins Difficulty: Intermediate Servings: 6 Best Season: Suitable throughout the year

Description

The Mocha Apricot Cake with Roasted Almonds is a soft sponge cake stuffed with delicious apricot jam, covered with mocha cream and toasted almonds.

Ingredients

Sponge Cake ( Pan di Spagna)

Mocha Cream

Instructions

Sponge Cake

    • Mix the eggs with the sugar.
    • Beat the mixture in a mixer for 15 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 cooked, use the tooth-stick test, insert it in the center, and your cake is ready if it comes out clean.
    • Let the cake cool in the pan.
    • Cut the cake into two layers and soak them with the coffee.

Mocha Cream

    • Whisk all three ingredients vigorously until they become thick cream.

Assembling

    • 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.
Keywords: Mocha Apricot Cake
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