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Oatmeal punch cake with chocolate coating and apricot jam layer
Healthier punch cake with chocolate glaze and punch jam

Oatmeal Punch Cake with Chocolate Glaze

Author: Flavelo
Recipes Cakes and Desserts
The classic 'Punch Cake' is often a pink sugar bomb. This version uses oat flour and walnuts, giving the batter a more rustic, nutty flavor. We've kept the signature punch flavor profile (rum-raisin-jam) but present it in a lighter form.
🕒 Prep Time 30 mins
🍳 Cook Time 35 mins
⌛ Total Time 2 hrs 5 mins
🍽️ Servings 10 servings
🔥 Calories 380 kcal
🌍 Cuisine Reform / European

Ingredients

Equipment Needed

  • 8-inch Cake Pan
  • Whisk

Allergen Information

⚠️ Tree Nuts
⚠️ Egg
⚠️ Milk
⚠️ Wheat (check oat flour label)

Instructions

1 ✓

Sponge: Whip the eggs with sugar until pale and very foamy. Gently fold in the flour, walnuts, baking powder, and melted butter.

Tip: The air is in the egg foam; be careful not to deflate it while mixing!
2 ✓

Bake: Pour into the mold and bake at 350°F (180°C) for 30-35 minutes (toothpick test). Let cool completely.

Tip: Oat flour is heavier than wheat flour, so the cake will be denser.
3 ✓

Filling: Slice the cake in half horizontally. Spread the layer with the jam mixed with rum. Replace the top.

Tip: Traditional punch cakes mix cake crumbs with filling; here we simplified to layering.
4 ✓

Glaze (Ganache): Heat the cream, pour over chopped chocolate. Wait 1 minute, then stir until smooth. Pour over the cake.

Tip: The secret to a shiny glaze is not to overstir, preventing air bubbles.

Recipe FAQ

Why did the sponge collapse?
You either opened the oven door too early or overmixed the batter when adding the flour (knocking out the air).

Ingredients

  • 2 cups Oat Flour
  • 1 cup Ground Walnuts
  • 4 large Eggs
  • 3/4 cup Sugar
  • 2 1/2 tsp Baking Powder
  • 1 stick Unsalted Butter (melted)
  • 3/4 cup Apricot Preserves
  • 2 tbsp Dark Rum (or Rum Extract)
  • 5 oz Bittersweet Chocolate (for glaze)
  • 1/2 cup Heavy Cream (for ganache)