Cherry Blossom Mochi Cake
Indulge in the ephemeral beauty of cherry blossoms with this Cherry Blossom Mochi Cake recipe, a delightful fusion of Japanese flavors and gluten-free goodness. A perfect dessert to share during hanami festivals or any day when you crave a taste of Japan.
Allergens
Dairy, Soy (in the gluten-free mochi cake mix)
Ingredients
- 1. 2 cups gluten
- free mochi cake mix 2. 1/2 cup fresh cherries, pitted and halved 3. 1 tablespoon sakura flower petals 4. 1/2 cup Japanese green tea matcha powder 5. 1/2 cup granulated sugar 6. 1/4 cup heavy cream 7. 1 teaspoon pure vanilla extract 8. 1 tablespoon cornstarch 9. Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9 inch round cake pan.
- In a large bowl, combine the mochi cake mix, sakura petals, and matcha powder. Gradually add in water as per the package instructions until a smooth batter is formed.
- Fold in halved cherries, ensuring they are evenly distributed throughout the mixture.
- Transfer the mixture to the prepared pan and smooth the top with a spatula.
- In a separate bowl, whisk together sugar, heavy cream, vanilla extract, and cornstarch until well combined.
- Drizzle this over the mochi cake batter, creating a rich, luxurious topping.
- Bake for 30 35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before dusting with powdered sugar.
- Cut into slices and serve on delicate plates, savoring every bite of this heavenly cherry blossom mochi cake.
Chef’s Insight
The delicacy of the sakura flowers infuses this gluten-free mochi cake with a touch of Japanese poetry, making it an ideal dessert to enjoy during hanami (cherry blossom viewing) season or any time of the year when you seek a taste of Japan.
Notes
Enjoy this indulgent Cherry Blossom Mochi Cake with a steaming cup of Japanese green tea to complete the experience.