Punch Cake Delight

Ingredients

• For the cake: For the cake:
• 200g (1 ¾ cups) all-purpose flour 200g (1 ¾ cups) all-purpose flour
• 150g (¾ cup) granulated sugar 150g (¾ cup) granulated sugar
• 4 eggs 4 eggs
• 100g (½ cup) unsalted butter, melted 100g (½ cup) unsalted butter, melted
• 1 tsp vanilla extract 1 tsp vanilla extract
• 2 tsp baking powder 2 tsp baking powder
• Pinch of salt Pinch of salt
• For the punch filling: For the punch filling:
• 200g (1 cup) apricot jam 200g (1 cup) apricot jam
• 100ml (⅓ cup + 1 tbsp) orange juice 100ml (⅓ cup + 1 tbsp) orange juice
• 1 tbsp lemon juice 1 tbsp lemon juice
• 1 tsp rum extract 1 tsp rum extract
• For the chocolate glaze: For the chocolate glaze:
• 200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• 100ml (⅓ cup + 1 tbsp) heavy cream 100ml (⅓ cup + 1 tbsp) heavy cream
• 1 tbsp unsalted butter 1 tbsp unsalted butter

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 15g (total), 9g (saturated)
• Carbohydrates: 42g (total), 28g (sugars)
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a square baking pan.
2. 2.
   In a large mixing bowl, whisk together the eggs and sugar until light and fluffy.
3. 3.
   Gradually add the melted butter and vanilla extract, mixing well after each addition.
4. 4.
   In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
5. 5.
   Pour the batter into the prepared baking pan and smooth the top with a spatula.
6. 6.
   Bake for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. 7.
   While the cake is baking, prepare the punch filling. In a small saucepan, heat the apricot jam, orange juice, lemon juice, and rum extract over low heat until well combined. Set aside to cool.
8. 8.
   Once the cake has cooled, cut it into squares or rectangles of desired size.
9. 9.
   Spread a layer of the punch filling onto one cake square and sandwich it with another square. Repeat this process until all the cake squares are used.
10. 10.
    For the chocolate glaze, melt the dark chocolate, heavy cream, and butter in a heatproof bowl set over a pot of simmering water. Stir until smooth and glossy.
11. 11.
    Dip each filled cake square into the chocolate glaze, ensuring all sides are coated. Place the coated cakes on a wire rack to allow the glaze to set.
12. 12.
    Once the glaze has set, the Punch Cake is ready to be served.

Treat your ingredients with care...

• Apricot jam — Choose a high-quality apricot jam for the best flavor and texture in the filling.
• Dark chocolate — Opt for a dark chocolate with at least 70% cocoa content to achieve a rich and intense chocolate glaze.
• Orange juice — Freshly squeezed orange juice is recommended for a vibrant citrus flavor in the punch filling.
• Rum extract — If you prefer an alcoholic version, substitute rum extract with 1-2 tablespoons of rum.

Tips & Tricks

• For an extra punch of flavor, you can soak the cake squares in a small amount of rum or orange liqueur before assembling.
• If you prefer a sweeter glaze, you can add a tablespoon of powdered sugar to the chocolate glaze mixture.
• Decorate the top of the Punch Cake with colorful sprinkles or edible flowers for a festive touch.
• Serve the Punch Cake chilled for a refreshing treat on warm days.
• Store any leftover Punch Cake in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Punch Cake as a delightful dessert after a hearty Austrian meal. Accompany it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Presentation advice

Arrange the Punch Cake squares on a serving platter, allowing the glossy chocolate glaze to shine. Dust the top with powdered sugar and garnish with fresh mint leaves for an elegant presentation.