Sakura Taiyaki (Cherry Blossom Filled Cakes)
Delicate, lightly sweet cakes with a soft Sakura aroma - a gentle way to welcome spring.
Servings: 5
Calories: 140kcal
Equipment
- Taiyaki pan 🌸 I was kindly gifted a cast iron one from my sister - very similar to a madeleine pan which would would perfectly for this recipe also.
Ingredients
For the batter
- 1 cup Cake flour or 1 c all-purpose flour minus 2 T + 2 T cornstarch sifted together
- 1 tbsp sugar
- 1 tsp baking powder
- pinch of sea salt
- 1 egg optional *see note below
- 2/3 cup milk, or plant milk
- 1 tsp vanilla
- 1 tsp Sakura powder
- a dash of red food coloring to achieve a cherry blossom pink color, optional
For the filling
- 2-3 tbsp Sakura paste
- sweet red bean paste, optional
- white chocolate, a small piece tucked inside, optional
Instructions
Make the batter
- In a bowl, whisk flour, sugar, baking powder and salt.In another bowl, whisk egg(if using), milk, vanilla and food color(if using).Combine wet and dry ingredients, do not overmix.Stir in Sakura powder - the batter should be lightly floral, not overpowering.Let rest 1 hour in refrigerator.
Fill & Cook
- Preheat oven to 375℉.Using a pastry brush, lightly brush the taiyaki pan (or madeleine pan) with melted butter. Spoon a thin layer of batter into the mold.Add a small bit of Sakura paste to the center. I cut a small corner of the Sakura paste bag and squeezed out a 3/4 inch line onto the center.Cover with more batter.Bake for 12-14 minutes. Taiyaki are done when they spring back when touched with your finger.
Serve
- Serve warm or let cool on wire rack. Best eaten right away. Perfect served alongside green tea or matcha.Optional:- light dusting of powdered sugar- a tiny pinch of extra sakura powder
Notes
* egg will give a more cake-like batter while no egg will give more waffle- like result.
If you don't have Sakura paste or red bean paste, try a cherry or strawberry jam 🌸
A custard filling would be nice too.
Serving size depends on the size of your pan.