Momofuku Milk Bar might seem light years away from the Masters, but the Manhattan bakery pays tasty homage to one of golf’s greatest. Arnold Palmer’s eponymous drink (half lemonade, half sweet tea) is the inspiration for pastry chef Christina Tosi’s hugely popular Arnold Palmer cake. “I became obsessed with the Arnold Palmer while experimenting with lemon and tea as a palate cleanser,” says the Virginia native, who applied the ingredients to everything from sorbet to jelly before creating the cake.
The ultimate centerpiece dessert for Sunday’s final round, it’s composed of three layers of sweet-tea cake (Lipton tea leaves are folded straight into the batter!) separated by lemony mascarpone cream, plus a bit of almond-tea-crunch for texture. “Everything you love about the Arnold Palmer as a drink translates just as well to this dessert,” Tosi says. “Only instead of gulping it, you get to eat it by the slice.”
Note: This recipe is time intensive, but we think the end result is worth the effort.