The Fall Cookbook Cake Parade

In a Book Full of Make-Now Recipes, This Cake is the Authors' Favorite

October 27, 2016

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?

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?

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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.

Strawberry, fig, chocolate or coconut... We've got cake under control

A photo posted by Honey & Co. (@honeyandco) on

But the best cake in the book, according to authors Sarit Packer and Itamar Srulovich, is actually a cheesecake inspired by American desserts:

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.

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Top Comment:
“Also, a question: Is "Golden" just a new name for the American edition of Honey & Co.'s "The Baking Book" that was published in the UK in 2015? ”
— dusty516

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.

See what other Food52 readers are saying.

  • Allison Katz
    Allison Katz
  • Cindy
  • dusty516
  • Clea Mahoney
    Clea Mahoney
  • Nanda Garber
    Nanda Garber
I used to work at Food52. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream.


Allison K. July 23, 2017
My husband gave me this book for my birthday, with a list of what I should make first! Every recipe I have made is delicious, and when I was in London recently, I visited honey and co. Every dish I had was amazing! Great place, nice staff, delicious food.
Cindy November 1, 2016
Doesn't the rest of the world know that Americans are behind the 8ball when it comes to the metric system? Sadly I am one of them although I have mastered celsius. I want to make this recipe but will not take the time to convert the measurements. Pity.
Clea M. November 3, 2016
Electric scales are cheap, and baking is more accurate in metric anyway. What won me over, though, was the ability to avoid dirtying a bunch of measuring cups and spoons.
dusty516 October 27, 2016
This cake reminds me a little bit of the famous towering Gourmet pumpkin pecan cheesecake that Deb Perelman wrote about on Smitten Kitchen. In any case, it sounds fantastic!

Also, a question: Is "Golden" just a new name for the American edition of Honey & Co.'s "The Baking Book" that was published in the UK in 2015?
Nanda G. November 4, 2016
Yes, it's the same with a couple of changes in terminology for an American audience.