Almond Cherry Blossom Cake Recipe
Looking to impress your guests with a delectable and visually stunning dessert? Enter the almond cherry blossom cake – a tender white cake infused with the subtle taste of sakura, mirroring cherry blossom beauty.
Ingredients
- 300g cherry, stoned and roughly chopped
- 250g pack butter, softened
- 250g golden caster sugar
- 4 large eggs
- 100g ground almond
- 2 ½ tsp baking powder
- 150ml pot natural yogurt
- 1 tsp orange blossom water
Instructions
- Begin by preheating the oven to 325°F and then generously grease two 8" cake pans.
- Cream butter, sugar, and coconut oil for 5 minutes. Add egg whites one at a time, beating for 2 minutes each. Add salt, vanilla, sakura extract, and baking powder; mix well. Sift in flours, fold briefly, then slowly add buttermilk. Fold in pink sprinkles for a uniform batter.
- Spread a 1/2-inch layer of white batter evenly at the bottom of each pan.
- Employ your piping bag with chocolate batter, creating a series of intertwined branches on the cake. Shake the bag as you go, avoiding straight lines, to achieve an appealing effect. Be cautious not to overdo it, as it may weigh down the cake's center.
- To enhance the appearance, add extra white batter, gently smooth the top without disrupting the existing squiggles, and then pipe additional squiggly lines.
- Continuously repeat the process until the batter is evenly distributed between the two pans.
- After baking for 40-50 minutes, allow them to cool in the pan for 5 minutes, then invert them onto a cooling rack.