The Cherry Blossom Cake is a delightful dessert that combines the subtle floral notes of cherry blossoms with the rich flavors of a moist cake. This elegant confection is perfect for celebrating the beauty of spring or any special occasion.
Why You’ll Love This Recipe
This cake offers a unique blend of flavors and textures. The incorporation of cherry blossom extract imparts a delicate floral aroma, while the use of polenta and ground almonds provides a pleasant, slightly grainy texture. Additionally, the orange blossom-infused syrup adds a citrusy sweetness that complements the cherries beautifully. As a gluten-free dessert, it caters to those with dietary restrictions without compromising on taste.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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Cherries, stoned and roughly chopped
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Polenta
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Butter, softened
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Golden caster sugar
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Large eggs
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Ground almonds
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Baking powder
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Natural yogurt
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Orange blossom water
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Orange juice
For the syrup:
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Orange juice
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Golden caster sugar
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Orange blossom water
Directions
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Prepare the Cake Batter:
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Preheat your oven to 180°C (350°F). Grease and line a cake tin.
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In a mixing bowl, cream together the softened butter and golden caster sugar until light and fluffy.
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Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
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Fold in the polenta, ground almonds, and baking powder until well combined.
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Stir in the natural yogurt, orange blossom water, and orange juice to create a smooth batter.
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Gently fold in the chopped cherries.
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Bake the Cake:
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Pour the batter into the prepared cake tin, smoothing the top with a spatula.
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Bake in the preheated oven for approximately 1 hour, or until a skewer inserted into the center comes out clean.
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Once baked, remove the cake from the oven and allow it to cool in the tin for about 10 minutes before transferring it to a wire rack.
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Prepare the Syrup:
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While the cake is cooling, combine the orange juice and golden caster sugar in a small saucepan.
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Heat gently, stirring until the sugar has dissolved completely.
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Remove from heat and stir in the orange blossom water.
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Apply the Syrup:
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While the cake is still warm, use a skewer to poke holes across the top of the cake.
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Spoon the warm syrup over the cake, allowing it to seep into the holes.
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Let the cake cool completely before serving.
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Servings and Timing
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Servings: Cuts into 10 slices.
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Preparation Time: 25 minutes.
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Cooking Time: 1 hour.
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Total Time: Approximately 1 hour 25 minutes.
Variations
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Nut-Free Version: Replace ground almonds with an equal amount of additional polenta or a gluten-free flour blend.
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Vegan Option: Substitute the butter with a plant-based alternative, use flax eggs in place of regular eggs, and opt for a dairy-free yogurt.
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Different Fruits: Experiment with other fruits such as raspberries or blueberries for a variation in flavor.
Storage/Reheating
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Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
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Freezing: The un-iced cake can be frozen. Wrap it tightly in plastic wrap and place in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
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Reheating: To enjoy warm, gently reheat slices in the microwave for a few seconds.
FAQs
What is polenta, and why is it used in this cake?
Polenta is a coarsely ground cornmeal that adds a unique texture and flavor to the cake. It also makes the cake gluten-free, catering to those with dietary restrictions.
Can I use fresh cherries instead of canned or frozen?
Yes, fresh cherries can be used. Ensure they are pitted and chopped before adding them to the batter.
Is orange blossom water necessary for this recipe?
Orange blossom water adds a distinctive floral note that complements the cherries. However, if unavailable, you can substitute it with a small amount of orange zest or omit it entirely, though the flavor profile will change slightly.
How do I prevent the cherries from sinking to the bottom of the cake?
Toss the chopped cherries in a little polenta or ground almonds before folding them into the batter. This helps suspend them throughout the cake.
Can I make this cake dairy-free?
Yes, substitute the butter with a dairy-free alternative and use a plant-based yogurt to make the cake dairy-free.
What size cake tin should I use?
A standard 9-inch (23 cm) round cake tin is suitable for this recipe.
How can I tell when the cake is fully baked?
Insert a skewer into the center of the cake; if it comes out clean, the cake is done. Additionally, the cake should be golden brown and spring back when lightly pressed.
Can I add a glaze or icing on top?
While the syrup adds moisture and flavor, you can drizzle a simple glaze made of powdered sugar and orange juice over the cooled cake for added sweetness and decoration.
Is this cake suitable for freezing?
Yes, the un-iced cake can be frozen. Wrap it tightly to prevent freezer burn and thaw at room temperature before serving.
Can I use almond flour instead of ground almonds?
Yes, almond flour can be used as a direct substitute for ground almonds in this recipe.
Conclusion
The Cherry Blossom Cake is a delightful fusion of floral and fruity flavors, offering a moist and tender crumb that is sure to impress. Its gluten-free composition ensures that it can be enjoyed by those with dietary restrictions, making it a versatile addition to any baker’s repertoire. Whether served at a spring gathering or as a special treat, this cake embodies elegance and taste in every slice.
Cherry Blossoms cake
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Vegetarian
Description
Delight in the delicate floral notes of this Cherry Blossoms Cake. Infused with sakura (cherry blossom) essence and adorned with pickled blossoms, it’s a beautiful and airy cake perfect for spring celebrations, Hanami parties, or elegant afternoon teas.
Ingredients
- Cake
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp sakura syrup (or cherry blossom essence)
- 1/2 cup whole milk
- 1 tbsp finely chopped pickled sakura blossoms (rinsed)
- Buttercream Frosting
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1–2 tbsp sakura syrup
- 1 tbsp heavy cream or milk
- Optional: pink food coloring
- Garnish
- Whole pickled sakura blossoms (rinsed and soaked)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 6-inch or one 8-inch cake pan.
- Whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and sakura syrup.
- Alternate adding the flour mixture and milk, beginning and ending with the flour. Fold in chopped blossoms.
- Pour into pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool completely on wire racks.
- For the frosting
- Beat butter until creamy. Gradually add powdered sugar, sakura syrup, and cream. Tint with pink food coloring if desired.
- Frost the cooled cake and decorate with whole sakura blossoms.
Notes
- Pickled sakura blossoms must be rinsed and soaked to remove excess salt.
- Sakura syrup adds floral sweetness—adjust to taste.
- Store cake in a cool place and consume within 2 days for best freshness.
Nutrition
- Calories: 420
- Sugar: 38g
- Sodium: 110mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 95mg
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