Salted Sakura Bundt

Sakura. The symbol of life, death, beauty, and violence. Contradictory though it may seem, its fleeting presence reminds us that there cannot be life without death, it is transient.

This is prominent for me. At the base of our garden, our neighbours have a cherry blossom tree. Years were spent wandering round to ask if I could pilfer a branch or two. Phil spent hours chatting to me, climbing to the highest bowers to select the pieces he thought best. Phil fell ill, within a year he passed, and life changed forever.

But each year since, the tree blossoms and the robin dances amongst its delicate petals and I know he is with us.

You can watch the video here

Not all cakes need frosting, sometimes less is just so much more…

A gift of time, love and care…

Sakura, a reminder of life’s transience….

The perfect way to celebrate new life in Spring….

A time to reflect and live in the moment…..

bundt recipe, spring recipe, spring baking, cherry blossom, easy cake, bundt cake

Yield: 10

Author: Suze Morrison

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Salted Sakura Bundt

Prep time: 20 MinCook time: 45 MinInactive time: 20 MinTotal time: 1 H & 25 M

Sakura. The symbol of life, death, beauty, and violence. Contradictory though it may seem, its fleeting presence reminds us that there cannot be life without death, it is transient.This is prominent for me. At the base of our garden, our neighbours have a cherry blossom tree. Years were spent wandering round to ask if I could pilfer a branch or two. Phil spent hours chatting to me, climbing to the highest bowers to select the pieces he thought best. Phil fell ill, within a year he passed, and life changed forever.But each year since, the tree blossoms and the robin dances amongst its delicate petals and I know he is with us.

Ingredients

For the Cake

• 170g Unsalted Butter, room temperature, plus extra to grease
• 160g Plain Flour
• 100g Ground Almonds
• ½ tsp Baking Powder
• ½ tsp Fine Salt
• 200g Caster Sugar
• 3 Large Eggs
• 1tsp Vanilla Extract
• 80g Full Fat Greek Yogurt
• 50ml Cherry Blossom Syrup (see below)

Cherry Blossom Syrup

• 100g Caster Sugar
• 100ml Water
• Two handfuls Cherry Blossom flowers (or rose petals)

To Decorate

• 3tbsp Melted Butter
• 50g Caster Sugar mixed with ½ tsp Fine Salt
• Cherry Blossom Flowers (or rose petals)

Instructions

1. Grease and flour a 6 cup bundt pan and set aside in the fridge to chill while you make the syrup.
2. Add the sugar and water to a small pan and dissolve over a low heat, bring to a boil and simmer for 3-5 minutes or until syrupy. Remove from the heat, add the cherry blossom, and allow to infuse until room temperature. Chill until cold then strain into a clean jar.
3. Preheat oven 180C. Add the butter and the sugar for the cake to the base of a stand mixer fitted with a paddle attachment. Beat for 5-8 minutes or until light and fluffy.
4. Add the eggs, one at a time, beating well between each addition. Meanwhile, whisk together the dry ingredients in one bowl and the yogurt, vanilla, and syrup in another bowl.
5. Add half the dry ingredients to the butter mixture and mix until almost combined before adding the yogurt mixture. Add the remaining dry ingredients and mix very gently, a few lumps are better than overmixing.
6. Spoon into your prepared pan and bake for 35-45 minutes or until a skewer comes out clean. Stand in the pan for 15 minutes before inverting onto a wire rack to cool completely.
7. Once cool, brush with melted butter and sprinkle over the salted sugar mixture with a spoon. Garnish with cherry blossom flowers and serve.

https://gourmetglow.co.uk/recipes/salted-sakura-bundt

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