Easy Cherry Blossom Madeleines

Add the sugur to the eggs, and mix together very well.
Add almond flour and mix in.
Sift in the white flour and baking powder, and mix.
Add the melted butter little by little, mixing between additions.
Mix in the honey too.
Let the batter rest for as long as possible.
Overnight is fine.
Butter the molds (not listed) and flour.
If you do this in advance, chill the molds in the refrigerator.
Soak the cherry blossoms in water to de-salt.
Spoon in the batter, and bake for about 15 minute in a preheated 180C oven.
When the center start to puff up, top with cherry blossoms.
Even if you put on the cherry blossoms from the start, they won't fade much since the cakes are baked for such a short time.
But they will puff up so the blossoms may get shifted from the center.
When they have cooled, wrap in plastic wrap and store.
Even if the cherry blossom stem is sticking out, it will settle down when wrapped.
If you put the cherry blossom on the bottom of the madeleine mold, it will come out like this.
The next day the flavors will have blended together and the madeleines will be even more delicious.
Try using them as desserts for a hanami (cherry blossom viewing) picnic.
Make the madeleines without the cherry blossoms during other seasons.
They are very well received as gifts.