Throwing it back to a few months ago when I had a little free time and felt like making something cute.
I have this cherry blossom tea my sister got me on her honeymoon a few years back. I’ve been holding onto it not sure what to make and finally said fuck it, make cute cakes. I ground the cherry blossoms as fine as I could and used them in both the cake and the icing. It added a nice tart floral flavor with the vanilla in the cake and was just lovely and fun to make and take pictures of. Try it with other teas as well and it would make a great tea party cake!
Cherry Blossom Cake with Blossom Glaze
238g Granulated Sugar
169g Unsalted Butter, soft
2 ea Eggs, room temp
Splash Vanilla Extract
210g All-Purpose Flour
1½ tsp Baking Powder
1 tsp Cherry Blossom Tea, finely ground
150g Powdered Sugar
1-2 tsp Water
½ tsp Cherry Blossom Tea, finely ground
Preheat oven to 350°F.
Mix the cherry blossom tea with the milk and steep while continuing the recipe.
In a medium sized bowl, whisk the baking powder into the flour.
In the bowl of a stand mixer, beat the butter, sugar, and salt until light and fluffy.
Add the eggs one at a time followed by the vanilla.
Add half of the flour mixture then mix while slowly adding half the milk. Repeat with remaining flour and milk.
Spread into a greased and parchment lined 8-inch cake pan.
Bake about 30 minutes until top is slightly golden and sprigs back.
While cake is cooling, whisk the cherry blossom tea and water into the powdered sugar. Adjust consistency as desired with water or more sugar but be careful to not dilute the flavor of the tea.
Once cake is cool, remove from pan and cut into 6 or 8 slices.
Drizzle with glaze and decorate with whole tea petals or sprinkles.
Hope you enjoy this recipe and if you try it out yourself even with another tea share below and let me know how it goes!