Spring-Colored Sakura Kouglof Cake (Great for Cherry Blossom Viewing)

• 200 grams White flour
• 100 grams Sugar
• 200 grams Butter
• 3 Eggs
• 30 grams Almond flour
• 60 grams Honey
• 5 grams Baking powder
• 20 grams Powdered sugar
• 1 tsp Water
• 1 dash Salted sakura blossoms
• 1 Pistachio nuts
• 15 ml Liquor, such as rum or brandy (optional)

1. Sift together the white flour, almond powder and baking powder.
2. Lightly grease the Kouglof cake tin with butter.
3. Bring the butter to room temperature and cream it in a bowl.
4. Add the sugar to the butter in 3 batches, and beat with a hand mixer until it's pale and creamy.
5. Add the beaten eggs to the mixture in Step 3 in a few batches, and continue beating with the hand mixer until it's evenly mixed.
6. Add the honey and continue beating.
7. Add the liquor here, if using.
8. Fold in the dry ingredients with a spatula until the flour disappears.
9. Pour the batter into the cake tin and bake in the oven preheated to 170C for 40-50 minutes.
10. Remove the cake from the tin and let cool.
11. When the cake has cooled, make the icing with 20 g powdered sugar with 1 teaspoon water.
12. Drizzle the icing on the cake and decorate with sakura blossoms or chopped pistachio nuts.
13. It's ready!

white flour, sugar, butter, eggs, flour, honey, baking powder, powdered sugar, water, blossoms, nuts, liquor

Taken from cookpad.com/us/recipes/150620-spring-colored-sakura-kouglof-cake-great-for-cherry-blossom-viewing (may not work)