Sift together the white flour, almond powder and baking powder. Lightly grease the Kouglof cake tin with butter.
Bring the butter to room temperature and cream it in a bowl.
Add the sugar to the butter in 3 batches, and beat with a hand mixer until it's pale and creamy.
Add the beaten eggs to the mixture in Step 3 in a few batches, and continue beating with the hand mixer until it's evenly mixed.
Add the honey and continue beating. Add the liquor here, if using.
Fold in the dry ingredients with a spatula until the flour disappears.
Pour the batter into the cake tin and bake in the oven preheated to 170℃ for 40-50 minutes. Remove the cake from the tin and let cool.
When the cake has cooled, make the icing with 20 g powdered sugar with 1 teaspoon water.
Drizzle the icing on the cake and decorate with sakura blossoms or chopped pistachio nuts. It's ready!
Story Behind this Recipe
I made this cake to take to a friend's house.
Rinse the salt off the salted sakura blossoms, drain, and put them in the oven after baking the cake to dry them. Brush the cake with syrup while hot to make it even moister, or if making it to eat the next day.