A couple years ago I had Basque Burnt Cheesecake for the first time at this little Spanish restaurant in Portland. My first thought was, why have I never heard of this? My second thought was, how can I recreate this? Deep brown and almost caramelized on the outside, fluffy and creamy on the inside, no crust, this was some kind of cheesecake magic. It has begun to grow in popularity lately, popping up in food magazines, blogs, and restaurants. And while it isn’t pretty and looks like, well, burnt cheesecake, your taste buds will thank you for trying it out.
If you didn’t grow up in the South or know someone from there, Hummingbird Cake might be something you’ve never heard of. Well, thank goodness for you, that is about to change. And no, there aren’t any hummingbirds involved. This swoon-worthy Southern dessert consists of three layers of cake full of bananas, canned pineapple, sometimes nuts, and slathered together with cream cheese frosting. How it got its name or where it actually originated from is a bit of a mystery. But one thing is for sure, it is dang delicious!
May 31st will be the Ankarsrum USA Blog’s 4th birthday. We partnered up with Nordic Ware to celebrate with a scrumptious roasted strawberry cake baked in one of their iconic Bundt pans, and are also giving away said Bundt pan to one lucky winner. Go check out Ankarsrum USA’s Instagram or Facebook page for details. And then go buy some strawberries and make this cake, you won’t be sorry! Whole grain and gluten-free versions included as well.