Tag: milk bar

Banana Green Curry Cake

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 from it.

A guy with ME written above his head, looking at a girl with "A NEW COOKBOOK" written across her and then his angry girlfriend with "THE BOOKS I ALREADY OWN" written across her

While I side-eyed all the cookbooks (and books-books) I have that I haven’t cooked from yet, I promised I’d bake from this book. Since it is my goal to bake more this year and since I love Tosi this shouldn’t a problem (remind me of this later).

We’ve got the funk: green curry in cake? Hell yeah!

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.

The cover of All About Cake by Christina Tosi

This cake is not as funky as the name would have it. It’s more sweet with spicy undertones, which is perfect 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.

A word on Christina Tosi recipes

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, then together and then bake”-bakes. So take a deep breath, go for a shop and dig in.

A banana curry cake surrounded by Haribo candy bananas and the book All About Cake by Christina Tosi

Banana curry cake from Christina Tosi's All About Cake

Dorothy Porker
This banana green curry cake is lush and moist with a nice little kick at the end.
Prep Time 15 mins
Cook Time 1 hr
Course Birthdays, Dessert, Party snack
Cuisine American, Fusion
Servings 8


  • Oven
  • Bundt or loaf shape cake pan
  • Small bowl x2
  • Fork
  • Large bowls x2
  • Whisk
  • Wire rack


  • 2 medium - 280 gr ripe bananas ripe as in oozing out of their skins ripe

Wet ingredients

  • 12 T - 170 gr butter melted
  • 3/4 c - 165 gr sour cream
  • 1 T - 18 gr Thai green curry paste
  • 1/2 t - 2 gr banana extract
  • 2 large eggs
  • 1 large egg yolk this is just the yolk from a large egg

Dry ingredients

  • 1 c - 200 gr sugar
  • 1 c - 135 gr all purpose flour
  • 1 c - 120 gr cake flour see instructions below if you can't find this
  • 1 1/2 T - 6 gr baking powder
  • 1 t - 6 gr baking soda
  • 1 1/4 t - 5 gr salt

For the black pepper butter, optional

  • 7 T - 95 gr butter softened
  • 3 t - 10 gr sugar
  • 1 t - 4 gr salt
  • 1 1/2 t - 3.5 gr black pepper freshly ground


To make your own cake flour

  • If you cannot find American cake flour, you can make your own by blending together 1 c - 125 grams of plain flour with 1 T - 15 grams of corn flour. This makes little over 1 cup, so for this recipe you will need to make 4 batches of cake flour and you’ll be left with a little extra for another day.

To make the cake

  • Preheat your oven to roughly 350° F/ 160° C. Grease and dust whichever pan you're using for this.
  • Place 2 very ripe bananas in a small bowl and mash with a fork.
  • Now whisk together the 12 T - 170 gr of melted butter, 3/4 c - 165 gr of sour cream, 1 T - 18 gr of curry paste, 1/2 t - 2 gr of banana extract, 2 large eggs and 1 large egg yolk in a large bowl. Add the bananas and stir to combine.
  • Mix together 1 c - 200 gr of sugar, 1 c - 135 gr of all purpose and 1 c - 120 gr of cake flour with 1 1/2 tsp - 5 gr of baking powder, 1 tsp - 6 gr of baking soda and 1 1/4 tsp - 5 gr of 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. 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 at least 45 minutes, before turning it over onto a wire rack and allowing it to cool completely. While you try your patience you can make the black pepper butter.

To make the black pepper butter, optional

  • Mix together 7 T - 95 gr of softened butter with 3 t - 10 gr of sugar, 1 t - 4 gr of salt and 1 1/2 t - 3.5 gr of freshly ground black pepper until airy.


The cake will keep in your fridge in an airtight container or wrapped in clingfilm for 1 week.
The black pepper butter will last for roughly 1 month in the fridge, and is a great excuse to bake a second cake.
Keyword all about cake, american cakes, christina tosi, milk bar

Zoek je dit recept in het Nederlands? Ga dan naar VetteSletten.nl voor Christina Tosi’s bananencake met groene curry.

Christina Tosi’s Cherry Cola Cake

I was a huge fan of Lucky Peach, the literary food mag founded by Dave Chang and Peter Meehan, and am still upset it’s gone. Any time I’m in a bookstore I’ll literally stare at the food magazines and hope it’s there.

When they folded I back-ordered all the issues and books I could find, and a friend donated some of the early issues she had. I’ve received another issue via Instagram, and then one more via eBay. So now I am only missing issue 1.

The cover of the suburbs issue from Lucky Peach

Like Playboy for food lovers

Mind you, for all those years reading and loving LP I barely cooked any recipes from it. Not unlike Playboy I mainly read LP for the articles. The recipes just seemed too… hard? But now that it’s gone and I can’t procrastinate by reading more, I’m slowly getting into the swing of things.

Not as hard as you think

First up: Christina Tosi’s cherry cola Bundt cake, from the suburbs issue (#23). A recipe that I think it also a part of her new book, All About Cake. This cake is a lot easier than the long list of ingredients would have you believe. I kind of fucked up the glaze but since I’m not much of a baker to begin with, so having this cake turn out a moist treat was an achievement enough on its own.

Unnaturally delicious

Note that people who consider themselves fancy might find this cake a bit off putting as there is nothing natural about cherry cola. Strangely the glaze tasted faintly of stroop susu. An Indonesian rose flavored syrup I adore. So for me it’s definite keeper.

A cherry cola Bundt cake surrounded by slices of cake, a magazine, a pink butter dish and an empty can of cherry cola

Christina Tosi's cherry cola cake

Dorothy Porker
Delicious moist zingy Bundt cake, based on a recipe by Christina Tosi for Lucky Peach. Now also available in her All About Cake book.
Prep Time 1 hr
Cook Time 1 hr
Course Dessert, Party snack, Treat
Cuisine American
Servings 10


  • Microwave
  • Microwavable bowl x 2
  • Blender
  • Oven
  • Mixing bowl x 3
  • Whisk
  • Bundt cake shape (Ø 10"/ 26 cm)
  • Wire rack
  • Baking sheet
  • Parchment or other lining


For the cherry puree, you can also use store bought if you can find it

  • 1/4 c+ 2 T - 115 gr sugar
  • pinch salt
  • 1/4 c - 60 ml water
  • 15 oz - 450 gr cherries pitted, fresh or frozen both work
  • 1 T - 15ml lemon juice

To prepare your cake pan

  • melted butter for coating the cake pan
  • flour for dusting the cake pan

Wet cake ingredients

  • 16 T - 230 gr unsalted butter melted
  • 2/3 c+1 T - 150 gr cherry cola
  • 2/3 c - 150 gr cherry puree store bought is also fine
  • 1/2 c - 100 gr neutral oil
  • 2 T - 30 gr molasses I use Dutch stroop as molasses is hard to find here
  • 2 1/2 t - 10 gr vanilla extract
  • 2 1/2 t - 10 gr cola extract
  • 5 large eggs
  • 2 large egg yolks

Dry cake ingredients

  • 2 1/4 c - 450 gr sugar
  • 1/3 c+2 T - 100 gr light brown sugar
  • 3 1/2 c - 450 gr cake flour see instructions below if you can't find this
  • 2 t - 8 gr baking powder
  • 2 t - 8 gr salt

For the glaze

  • 2.1 oz - 60 gr cream cheese
  • 2 T - 30 gr butter
  • 1 1/2 c - 180 gr powdered sugar
  • 2 T - 30 gr cherry cola
  • 1/2 t - 2 g cola extract
  • 1/4 t - 1 g vanilla extract
  • 1/8 t - 0.5 gr salt
  • red food coloring optional


Make the cherry puree, if not using store-bought

  • You can make this up to a week ahead of time and keep it in an airtight container in the fridge.
  • Combine 1/4 c + 2 tbsp - 115 gr of sugar, a pinch of salt and 1/4 c - 60 ml of water in a microwave proof bowl and microwave at full power for about 30 seconds.
  • Remove from the microwave stir until all the sugar and salt has dissolved.
  • Pour the mixture into a blender, adding 15 oz - 450 grams of cherries and 1 T - 15 ml of lemon juice before blending until smooth. Leave to cool.

Make the cake

  • If you cannot find American cake flour, you can make your own by blending together 1 c - 125 grams of plain flour with 1 T - 15 grams of corn flour. For this recipe you will need to make 4 batches of cake flour and you’ll be left with a little extra for another project.
  • To make the cake preheat your oven at 180° C/ 360° F. Lightly coat the inside of your Bundt pan with melted butter and a light dusting of flour.
  • In a bowl combine 16 T - 230 gr of melted butter, 2/3 c + 1 T- 150 gr of cherry cola, 2/3 c - 150 gr of cherry puree, 1/2 c - 100 gr of neutral oil, 2 T - 30 gr of molasses, 2 1/2 t - 10 gr of cola and vanilla extracts each, 5 large eggs and 2 yolks and whisk until smooth.
  • In another bowl rub together 3 1/2 c - 450 gr of sugar with 1/3 c + 2 tbsp - 100 gr of light brown sugar until there are no more lumps. Add 3 1/2 c - 450 gr of cake flour, 2 t - 8 gr of baking powder and salt each and stir to combine.
  • Pour the wet ingredients into the dry ingredients and whisk until smooth.
  • Pour the batter into the cake pan and bake until a toothpick inserted in the middle comes out clean. This should take about 1 hour. Place the cake on a wire rack and leave to cool for 5 minutes before turning the cake over, removing the Bundt pan and allowing to cool completely.

Make the glaze

  • Do NOT start this process until your cake is fully cooled.
  • Combine 2.1 oz - 60 gr of cream cheese with 2 T - 30 gr of butter in a microwave proof bowl and heat together in the microwave for about 30 seconds.
  • Once removed from the microwave stir together until smooth.
  • Move the cream cheese/ butter mixture to a larger bowl and whisk in 1 1/2 c - 180 gr powdered sugar, 2 T - 30 gr cherry cola, 1/2 T - 2 gr cola extract, 1/4 t - 1 gr vanilla extract, 1/4 t - 0.5 gr salt and 1 or 2 drops of red food coloring (if using).

Combine powers

  • Place your completely cooled cake on a lined baking sheet with the rack and drizzle over the glaze.
  • There are different theories on how to properly glaze a Bundt cake. Some people think you should only let it drizzle along the crevices, others like a full coat. I’m a glutton of course but you do you.


This cake should keep in a closed container in the fridge for 3-5 days.
Keyword american cakes, cherry cola, christina tosi, fish cakes, lucky peach, milk bar, milkbar

Zoek je dit recept in het Nederlands? Ga dan naar VetteSletten.nl voor Christina Tosi’s cherry cola Bundt cake.