Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, sakura (cherry blossom) pound cake. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Sakura (cherry blossom) sweets from Japan (cookies and twice baked bread). Popular to find sakura flavored foods in Japan in March/April during cherry "Time of Cherry Blossoms 花見" Cake; Top to bottom: Jelly of homemade pickled sakura (cherry blossoms) and choya (Japanese plum wine). Triple tiered sponge and Fondant cake, dressed in handcrafted blossom.

Sakura (Cherry Blossom) Pound Cake is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Sakura (Cherry Blossom) Pound Cake is something which I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook sakura (cherry blossom) pound cake using 7 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Sakura (Cherry Blossom) Pound Cake:

1. Make ready 120 grams Cake flour
2. Make ready 1 tsp Baking powder
3. Take 100 grams Sugar
4. Prepare 100 grams Unsalted butter
5. Get 2 Eggs
6. Prepare 100 grams Sakura-an
7. Get 1 tbsp Sakura liqueur (optional)

I let the cherries drain very well before dredging in flour. So I had creamy pound cake with just spots of cherries. For a deliciously unique and charming cake experience this Easter, look no further than this enchanting sakura cherry blossom swiss roll. An attractive pale pink in colour, this swiss roll derives its cherry blossom flavour through the use of sakura-an; a type of bean paste made with crushed and pickled.

Instructions to make Sakura (Cherry Blossom) Pound Cake:

1. Let the butter and eggs return to room temperature. Sift together the cake flour and baking powder. Grease the cake tin with butter and dust with flour. Preheat the oven to 180°C.
2. Add the softened butter to a bowl and cream with a whisk. Add the sugar and keep mixing until the mixture becomes pale and fluffy.
3. Add the well-beaten eggs a little at a time, mixing well after each addition. If you add it all at once the mixture tends to separate so be careful. Add the sakura liqueur.
4. Sift in the powder ingredients and fold in gently with a rubber spatula.
5. Add 1/4 of the mixture to a separate container and mix well with the sakura-an. Add the lot back into the original mixture and give it a quick stir. Don't mix it too much or you won't get a good marble pattern! Fold in gently.
6. Pour the mixture into the cake tin and bake in the oven for 40-45 minutes at 180°C. Stick a skewer into the center of the cake and if it comes back out clean, then the cake should be ready.
7. If you add sakura liqueur, your pound cake will have an even stronger cherry blossom fragrance. I bought a bottle at a baking shop.
8. I tried making a marble pound cake with koshi-an and sakura-an as well.

Sakura means cherry blossoms in Japanese and both flowers and leaves are used in Japanese cooking, especially with making sweets. Sometimes you might see a cherry blossom on top of the Sakura Mochi. They are pickled just like pickled cherry leaves. Unfortunately, I didn't have the luck to. Cherry trees, or sakura, are much beloved in Japan, and cherry blossoms are a classic Japanese The flower unfolds in the hot water and adds beauty to the elegant flavor of the cherry blossoms.

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