パウンドケーキ（桜のパウンドケーキ）｜coris cookingさんのレシピ書き起こし

Finely chop the cherry blossoms in syrup with a knife.
Place in a bowl and add the cherry blossom liqueur (for the batter) and fresh cream and mix.

Put unsalted butter in a bowl and microwave or bake at room temperature until it is firm enough to press with your fingers.
Mix with a whisk.
Add the granulated sugar in two additions, whisking each time until white.
Beat the eggs and add them in 4 to 5 additions, mixing each time.
Add the red liquid and mix.
Sift in the flour and baking powder and mix with a rubber spatula.
Add 1 and mix.

Divide the batter into 2 or 3 batches and pour into mold.
Make a dent in the centre of the dough.
Bake in a 170°C oven for approximately 42 minutes, and after 20 minutes make a slit in the centre with a paring knife.
Check that the bread is done by inserting a bamboo skewer and then removing the mold once.
Remove from mold.
Fold back about 1/3 of both ends of the baking paper and spread cherry blossom liqueur (for finishing) on the surface.

焼き紙を外す。
桜のグラスアローを塗って完成。