Tra-la-la, it’s The Fall Cookbook Cake Parade: a new cake from a new cookbook every single day. Are your costumes cake pans ready?
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Today: An American-inspired cheesecake from a London café serving Middle Eastern desserts.
It may not be nice to pick favorites, but it sure is natural. And, in the case of a cookbook about which David Lebovitz said, “I want to make every recipe,” selecting a few baked goods to make immediately is also critical. Otherwise, how will you ever know where to begin?
Golden is a sweet and savory baking book from the London restaurant Honey & Co., where the pastry case is filled with an always-rotating selection of Middle Eastern breads, buns, pastries, and cakes.
But the best cake in the book, according to authors Sarit Packer and Itamar Srulovich, is actually a cheesecake inspired by American desserts:
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Our friend Bridget introduced us to the joys of American home cooking. She is the kind of cook who makes exactly the type of food you want to eat: chicken cacciatore; Southern-fried chicken drizzled with maple syrup; buttermilk mash and gravy; proper, potent chilies—the good stuff. She introduced us to this unbelievably tasty cheesecake, which is possibly the best cake in this book. We used to bake a large batch in big trays and cut it into portions (the offcuts were the most coveted food in the kitchen).
The hazelnut-graham cracker base sits below a creamy two-tone filling: gently-spiced roasted squash (or pumpkin) and a layer of vanilla-flecked sour cream with enough tang to offset the richness.
This American-inspired dessert from a London restaurant that serves Middle Eastern food would actually be right at home on your Thanksgiving table—and it’s also the recipe the authors think you should make this instant. (Got that, David Lebovitz?)
Reprinted from Golden: Sweet & Savory Baked Delights from the Ovens of London’s Honey and Co., courtesy of Little, Brown and Company Copyright © 2016 by Sarit Packer & Itamar Srulovich.
