Cherry Blossom Dream Mochi Cake

Allergens

Nuts (Almonds)

Ingredients

• 1 cup gluten
• free mochi flour
• 1/2 cup almond milk
• 1/4 cup maple syrup
• 1 tablespoon cherry blossom essence
• 1 teaspoon baking powder
• A pinch of salt
• 1/4 cup coconut flakes, toasted and finely ground
• Coconut cream for dusting
• Fresh cherries for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9 inch springform pan and line it with parchment paper.
2. In a large bowl, whisk together the mochi flour, almond milk, maple syrup, cherry blossom essence, baking powder, salt, and ground coconut flakes until well combined.
3. Pour the batter into the prepared pan and smooth the top with a spatula.
4. Bake for 20 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack.
5. Just before serving, dust the top of the cake with coconut cream and decorate with fresh cherries.

Chef’s Insight

The delicate cherry blossom flavor pairs beautifully with the subtle sweetness of the mochi cake and the creamy cashew topping.

Notes

The ground coconut flakes give a subtle crunch and a tropical undertone to the cake.