Servings: 8 people
Calories: 250kcal
Cost: $25
Equipment
- Mixing bowls
- Whisk
- Spatula
- Baking pan
- Oven
Ingredients
- 200 ml Sakura extract
- 50 g Salted sakura blossoms
- 200 g Rice flour
- 100 g White bean paste optional
Instructions
- Preheat your oven and prepare the baking pan.
- In a mixing bowl, combine rice flour and other dry ingredients.
- In another bowl, whisk together wet ingredients including sakura extract.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake in the oven until a toothpick inserted comes out clean.
- Allow the cake to cool before removing from the pan.
- If using, spread white bean paste between layers when assembling.
- Decorate the top with salted sakura blossoms and other edible decorations.
- Serve and enjoy your sakura cake!
Notes
For a light texture, always use rice flour instead of all-purpose flour. Be cautious with sakura extract; a little goes a long way. Experiment with variations by adding layers like matcha cream or fruit. When storing, keep the cake in an airtight container in the fridge for up to three days. Allow it to reach room temperature before serving for the best flavor.
Nutrition
Calories: 250kcal | Carbohydrates: 45g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 150mg | Potassium: 120mg | Fiber: 2g | Sugar: 8g | Calcium: 2mg | Iron: 4mg
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