zsuzsa is in the kitchen
A rich and flavorful chocolate-orange punch cake made in the pressure cooker, combining fluffy cake with a sticky filling and glossy glaze for a stunning dessert.
Ingredients
Main ingredients
- 4 eggs fresh
- 120 g sugar
- 120 g all-purpose flour
- 1 teaspoon baking powder
- 200 g sponge cake trimmings or ladyfingers
- 100 ml orange juice
- 50 ml rum
- 100 g apricot jam
- 100 g ground walnuts
- 2 tablespoon cocoa powder
- 1 teaspoon orange zest
- 200 g powdered sugar
- 2 tablespoon hot water
- 2 tablespoon rum for glaze
Instructions
Instructions
- Preheat oven to 180°C (350°F) and line a cake pan with parchment paper.
- Beat eggs and sugar until fluffy. Fold in flour and baking powder gently.
- Pour batter into pan and bake for 25–30 minutes. Let cool.
- Cut off top of cake and hollow the center to create a shell.
- Mix removed cake bits with ladyfingers, orange juice, rum, apricot jam, walnuts, cocoa powder, and orange zest.
- Fill hollow shell with mixture and replace the top.
- Mix powdered sugar, hot water, and rum to form glaze.
- Pour glaze over cake evenly.
- Let glaze set before serving.
- Store any leftovers wrapped tightly in the fridge or freezer.
Notes
Wrap leftovers tightly and refrigerate for up to 3 days, or freeze for up to 3 months. Replace rum with juice if needed.