SAKURA (Cherry Blossoms) Pound Cake
SAKURA (Cherry Blossoms) Pound Cake

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, sakura (cherry blossoms) pound cake. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

SAKURA (Cherry Blossoms) Pound Cake is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. SAKURA (Cherry Blossoms) Pound Cake is something that I’ve loved my entire life. They are nice and they look wonderful.

Stick a skewer into the center of the cake and if it comes back out clean, then the cake should be ready. If you add sakura liqueur, your pound cake will have an even stronger cherry blossom fragrance. In the bowl of a stand mixer, beat together the butter, coconut oil, salt, sugar, extracts and baking powder until very fluffy, at least five full minutes. If you are using a hand mixer beat longer.

To get started with this recipe, we have to prepare a few components. You can cook sakura (cherry blossoms) pound cake using 16 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make SAKURA (Cherry Blossoms) Pound Cake:
  1. Get For Cake
  2. Get 2 eggs
  3. Take 70 g (6 Tbsp) granulated sugar
  4. Make ready 100 g (3.5 oz) unsalted butter
  5. Prepare 80 g (2.8 oz) cake flour
  6. Get 1 g (1/4 tsp) baking powder
  7. Get 20 g (3.5 Tbsp) almond flour
  8. Take 1 Tbsp sakura liqueur
  9. Make ready 80 g (2.8 oz) Sakura-An, white bean sweet paste with cherry blossoms
  10. Make ready 3 g (1/2 Tbsp) Sakura powder, cherry blossom powder
  11. Take For the glaze
  12. Make ready 100 g (3.5 oz) powdered sugar
  13. Take 2 tsp sakura liqueur
  14. Get 3 tsp water
  15. Prepare Topping
  16. Get salt pickled cherry blossoms

See more ideas about cherry blossom cake, sakura cherry blossom, cupcake cakes. Trim any long stems from the cherry blossoms. Allow the blossoms to soak for several hours to remove most of the salt and salt flavor. When ready to use, gently pat dry flowers with paper towel.

Instructions to make SAKURA (Cherry Blossoms) Pound Cake:
  1. My Youtube Recipe Channel→What Santa left behind - Please come to see！
  2. Line a loaf pan with parchment paper; set aside. Microwave the butter at 500W for 50 sec to melt; set aside. Preheat an oven to 190℃ / 374F.
  3. Sift dry ingredients together. (If possible, sift cake flour and baking powder with a fine-mesh sifter, and then add almond flour to the flour, sift again with a coarse-mesh sifter.) Boil water; set aside.
  4. Put egg in a large bowl. Beat it lightly until watery. Add granulated sugar and stir roughly. Put it in the prepared hot water, and warm it until 35-40℃ / 95-104F while stirring on low heat.
  5. Take the egg out from the hot water, and turn off the heat, leave the melted butter put in the hot water.
  6. Whisk the egg with a hand mixer on high speed. Whisk until the batter falls like a ribbon. It should hold its shape for a moment and blur slowly. And then whisk it on low speed for 2 mins to smooth it. It will become glossy.
  7. Put half the dry ingredient, fold it into the batter about 20 times until combined. Please sometimes scrape the bottom and edge batter, and fold into it.
  8. Scrape the batter off from the spatula. Pour half the butter, while putting it on the spatula and drawing circles. Fold it about 20 times until combined and the butter disappears. The butter tends to go to the bottom, so scrape the bottom batter sometimes, and fold.
  9. Put the remaining dry ingredients, and fold about 20 times. Pour the remaining butter in the same way as before. Fold until glossy and smooth about 40-50 times. Please sometimes scrape the bottom and edge batter, and fold. (The cake batter volume will go down a little but it's okay.)
  10. Put sakura liqueur while drawing circles. The batter should become soft and flowing.
  11. Put Sakura-An in another small bowl, and add 80g / 2.8 oz cake batter to it. Mix it until combined. Sift sakura powder over the mixture, and fold until combined.
  12. Put the Sakura-An batter in the loaf pan, and flatten. Stir with a bamboo skewer to stick the batter to the sides and corners. Pour the plain cake batter over, and then drop the pan lightly to remove big bubbles.
  13. Bake it at 170℃ / 338 F for 45 mins. After baking, drop the pan to prevent the cake from shrinking. Let it cool as it is for 2-3 mins, and remove the cake from the pan, double-wrap it with plastic wrap. Let it sit overnight at room temperature.
  14. 【For Topping】 Wash each blossom with water to remove salt and soak in plenty of water for 20-30 mins. 20-30 mins later, pat each blossom dry with a paper towel. Set aside.
  15. 【For the glaze】 Stir powdered sugar, sakura liqueur, and water until smooth.
  16. Peel the plastic wrap, and put the cake out. Cut the top of the mount shape to flatten. Place on a cake rack with the cut side facing down.
  17. Drizzle glaze over the cakes, and spread it over the top and the sides. Top with cherry blossoms before the glaze drying.
  18. Cut and serve after the glaze sets around 20 mins later. Done!!

Allow the blossoms to soak for several hours to remove most of the salt and salt flavor. When ready to use, gently pat dry flowers with paper towel. The sweet embodiment of spring, this sakura matcha mousse cake features a delicate cherry blossom and matcha-scented sponge cake topped with a cloud-like mascarpone mousse. See recipes for Sakura: Cherry blossom - Jouyo Manju (Wagashi) too. Accents of fresh cream and cherry blossoms reflect the softness of spring.

So that is going to wrap it up for this exceptional food sakura (cherry blossoms) pound cake recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!