Banana curry cake from Christina Tosi's All About Cake
This banana green curry cake is lush and moist with a nice little kick at the end.
Equipment
- Oven
- Bundt or loaf shape cake pan
- Small bowl x2
- Fork
- Large bowls x2
- Whisk
- Wire rack
Ingredients
- 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
Instructions
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.
Notes
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.