Airfryer Mocha Apricot Cake with Roasted Almonds

Airfryer Mocha Apricot Cake

Airfryer Mocha Apricot Cake with Roasted Almonds

Were you expecting for 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.

Airfryer Mocha Apricot Cake with Roasted Almonds

This year I wanted to try to make sponge cake but in the airfryer, 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 back-up in case the airfryer failed, I prepared the ingredients again and put them in the oven.

Airfryer Mocha Apricot Cake with Roasted Almonds

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

Prep Time35 mins
Cook Time35 mins
Course: Dessert
Keyword: airfryer, dessert, happy Birthday
Servings: 4

Equipment

  • baking pan 8 inches

Ingredients

  • 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

Moka Cream

  • 100 g soft butter 3.52 oz
  • 130 g granulated sugar 5.58 oz
  • ¼ cup Italian coffee

Instructions

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 properly greased and lightly floured.
  • Bake in 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.

Moka Cream

  • Whisk vigorously all three ingredients until it became thick cream.

Assembling

  • Spread apricot jam between the soaked cake layers and frosting with the moka cream on sides and top of the cake.
  • Sprinkle roasted almonds on sides and top of the cake.

Notes

ENJOY!❤️
 
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