Hello, I am Kate. Today, we’re going to make spring-colored sakura kouglof cake (great for cherry blossom viewing) recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Spring-Colored Sakura Kouglof Cake (Great for Cherry Blossom Viewing) Recipe
Spring-Colored Sakura Kouglof Cake (Great for Cherry Blossom Viewing) is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Spring-Colored Sakura Kouglof Cake (Great for Cherry Blossom Viewing) is something that I’ve loved my whole life.
To be with this particular recipe, we have to first prepare a few ingredients. You can have spring-colored sakura kouglof cake (great for cherry blossom viewing) using 12 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Spring-Colored Sakura Kouglof Cake (Great for Cherry Blossom Viewing):
- Prepare 200 grams White flour
- Make ready 100 grams Sugar
- Take 200 grams Butter
- Prepare 3 Eggs
- Prepare 30 grams Almond flour
- Take 60 grams Honey
- Take 5 grams Baking powder
- Take 20 grams Powdered sugar
- Get 1 tsp Water
- Take 1 dash Salted sakura blossoms
- Take 1 Pistachio nuts
- Take 15 ml Liquor, such as or (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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