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Line a loaf pan with parchment paper; set aside. Microwave the butter at 500W for 50 sec to melt; set aside. Preheat an oven to 190℃ / 374F.

Sift dry ingredients together. (If possible, sift cake flour and baking powder with a fine-mesh sifter, and then add almond flour to the flour, sift again with a coarse-mesh sifter.) Boil water; set aside.

Put egg in a large bowl. Beat it lightly until watery. Add granulated sugar and stir roughly. Put it in the prepared hot water, and warm it until 35-40℃ / 95-104F while stirring on low heat.

Take the egg out from the hot water, and turn off the heat, leave the melted butter put in the hot water.

Whisk the egg with a hand mixer on high speed. Whisk until the batter falls like a ribbon. It should hold its shape for a moment and blur slowly. And then whisk it on low speed for 2 mins to smooth it. It will become glossy.

Put half the dry ingredient, fold it into the batter about 20 times until combined. Please sometimes scrape the bottom and edge batter, and fold into it.

Scrape the batter off from the spatula. Pour half the butter, while putting it on the spatula and drawing circles. Fold it about 20 times until combined and the butter disappears. The butter tends to go to the bottom, so scrape the bottom batter sometimes, and fold.

Put the remaining dry ingredients, and fold about 20 times. Pour the remaining butter in the same way as before. Fold until glossy and smooth about 40-50 times. Please sometimes scrape the bottom and edge batter, and fold. (The cake batter volume will go down a little but it's okay.)

Put sakura liqueur while drawing circles. The batter should become soft and flowing.

Put Sakura-An in another small bowl, and add 80g / 2.8 oz cake batter to it. Mix it until combined. Sift sakura powder over the mixture, and fold until combined.

Put the Sakura-An batter in the loaf pan, and flatten. Stir with a bamboo skewer to stick the batter to the sides and corners. Pour the plain cake batter over, and then drop the pan lightly to remove big bubbles.

Bake it at 170℃ / 338 F for 45 mins. After baking, drop the pan to prevent the cake from shrinking. Let it cool as it is for 2-3 mins, and remove the cake from the pan, double-wrap it with plastic wrap. Let it sit overnight at room temperature.

【For Topping】 Wash each blossom with water to remove salt and soak in plenty of water for 20-30 mins. 20-30 mins later, pat each blossom dry with a paper towel. Set aside.

【For the glaze】 Stir powdered sugar, sakura liqueur, and water until smooth.

Peel the plastic wrap, and put the cake out. Cut the top of the mount shape to flatten. Place on a cake rack with the cut side facing down.

Drizzle glaze over the cakes, and spread it over the top and the sides. Top with cherry blossoms before the glaze drying.

Cut and serve after the glaze sets around 20 mins later. Done!!