My sister-in-law (not by law but let’s not get into the details here) gave me her copy of Christina Tosi‘s All About Cake. As happens to all of us, she got it out of excitement for Tosi but then found she didn’t have the time to actually bake anything from it.
While I side-eyed all the cookbooks (and books-books, ahem) that I have that I haven’t cooked from yet, or enough, I promised I’d bake from this book. Since it’s my goal to bake more this year and since I love Tosi this shouldn’t a problem (remind me of this later).
UPDATE: Especially now that Tosi has called me her spirit animal.
We’ve got the funk
In the meantime, as someone who is more savory than sweet and a lover of funky flavors, the first thing that caught my eye was this Banana Green Curry pound cake with black pepper butter. I turned it into a Bundt cake because I don’t have a loaf pan (what?).
This cake is not as funky as the name would have it, it’s more sweet with spicy undertones, which is great for people just getting into the funk. I might add a bit more green curry the next time I make this, because why the fuck not?
Tosi says you can toast it as well, but I found my cake was gone before I could try that.
NOTE: Tosi’s recipes always sound very intimidating because she uses a lot of ingredients. Beyond those ingredient lists I’ve found most of her cakes are still your basic ‘mix your wets and dries separately and then together and bake”s. So take a deep breath, go for a shop and dig in.
Christina Tosi's Banana Green Curry Cake
- 280 gr ripe bananas so black and almost liquid and not like the ones I used in the photo at all
- 170 gr melted unsalted butter
- 165 gr sour cream
- 18 gr green curry paste more if your nasty
- 2 gr banana extract
- 2 large eggs
- 1 large egg yolk
- 200 gr sugar
- 135 gr all purpose flour
- 120 gr cake flour mix 107 gr all purpose flour with 13 gr of corn flour if you can't find this
- 6 gr baking powder
- 6 gr baking soda
- 5 gr salt
- 95 gr softened unsalted butter
- 10 gr sugar
- 4 gr kosher salt
- 3.5 gr freshly ground black pepper
- Preheat your oven to roughly 160 degrees Celsius. Grease and flour whichever pan you're using for this.
- Put the bananas in a bowl and mash with a spoon, whisk (with a whisk) or smush with a fork, depending on the ripeness of your bananas.
- Now whisk together the melted butter, sour cream, curry paste, extract, eggs and egg yolk in a large bowl. Add the bananas and stir to combine.
- Whisk together the sugar, flours, baking powder, soda and salt in another large bowl. Pour the wet ingredients in with the dry and stir to combine. Use a whisk to break up any lumps.
- Finally pour the combined batter into your greased and dusted cake pan. Bake the cake for 60 minutes or so, until the cake rises and puffs.
- Depending on how flaky your oven is, start checking from 45 minutes for doneness. Tap the top of your cake with your fingertips. If the cake bounces back firmly and the center is no longer jiggly, the cake should be done. If it does not pass this test, give it another 5 to 10 minutes and then try again.
- Let the cake cool in the pan for 45 minutes, before turning it over onto a wire rack and allowing it to cool completely.
- Make the black pepper butter while you try your patience. Mix together the butter, salt pepper and sugar for 3-4 minutes until airy.
- The cake will keep in your fridge in an airtight container or wrapper in clingfilm for a week. The black pepper butter should last you a month, and is a great excuse to bake a second cake.