Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, spring-colored sakura kouglof cake (great for cherry blossom viewing). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Spring-Colored Sakura Kouglof Cake (Great for Cherry Blossom Viewing) is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Spring-Colored Sakura Kouglof Cake (Great for Cherry Blossom Viewing) is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook spring-colored sakura kouglof cake (great for cherry blossom viewing) using 12 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Spring-Colored Sakura Kouglof Cake (Great for Cherry Blossom Viewing):
- Take 200 grams White flour
- Prepare 100 grams Sugar
- Prepare 200 grams Butter
- Take 3 Eggs
- Get 30 grams Almond flour
- Take 60 grams Honey
- Make ready 5 grams Baking powder
- Take 20 grams Powdered sugar
- Get 1 tsp Water
- Prepare 1 dash Salted sakura blossoms
- Prepare 1 Pistachio nuts
- Prepare 15 ml Liquor, such as rum or brandy (optional)
Instructions to make Spring-Colored Sakura Kouglof Cake (Great for Cherry Blossom Viewing):
- Sift together the white flour, almond powder and baking powder. Lightly grease the Kouglof cake tin with butter.
- Bring the butter to room temperature and cream it in a bowl.
- Add the sugar to the butter in 3 batches, and beat with a hand mixer until it's pale and creamy.
- Add the beaten eggs to the mixture in Step 3 in a few batches, and continue beating with the hand mixer until it's evenly mixed.
- Add the honey and continue beating. Add the liquor here, if using.
- Fold in the dry ingredients with a spatula until the flour disappears.
- Pour the batter into the cake tin and bake in the oven preheated to 170℃ for 40-50 minutes. Remove the cake from the tin and let cool.
- When the cake has cooled, make the icing with 20 g powdered sugar with 1 teaspoon water.
- Drizzle the icing on the cake and decorate with sakura blossoms or chopped pistachio nuts. It's ready!
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