Recipe courtesy of Elizabeth Falkner
Recipe courtesy of Elizabeth Falkner
Show:
Guy's Ranch Kitchen
Episode:
Roots Take the Center of the Plate
Parsnip Hazelnut Cake with Praline Cremeux
Getting reviews...
- Level: Intermediate
- Total: 1 hr 20 min
- Active: 25 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 489
- Total Fat
- 33 g
- Saturated Fat
- 12 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 5 g
- Sugar
- 21 g
- Protein
- 9 g
- Cholesterol
- 90 mg
- Sodium
- 311 mg
Many years ago, when I had a bakery back in San Francisco, I made parsnip cake instead of carrot cake. Parsnips, browned butter, hazelnuts and sage are ingredients I use together often in ravioli or agnolotti pasta dishes, and I simply translated that powerful combination into a sexy dessert.
- Level: Intermediate
- Total: 1 hr 20 min
- Active: 25 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 489
- Total Fat
- 33 g
- Saturated Fat
- 12 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 5 g
- Sugar
- 21 g
- Protein
- 9 g
- Cholesterol
- 90 mg
- Sodium
- 311 mg
Ingredients
Cake:
Praline Cremeux:
Directions
Special equipment:
a 9-by-13-inch nonstick baking dish- For the cake: Preheat the oven to 350 degrees F.
- Add the butter to a small skillet over medium heat. Cook with the sage leaves until the butter is browned, then remove the leaves and set aside on a paper towel-lined plate. Reserve for later. Let the butter cool slightly.
- Add the eggs and sugar to a stand mixer fitted with a whip attachment. Whip on medium-high speed until it has thickened, 5 to 7 minutes.
- Add the grated parsnips, ground hazelnuts, reserved browned butter, flour, baking powder, salt and nutmeg. Fold until just combined, then pour into a 9-by-13-inch nonstick baking dish.
- Bake until golden brown, 40 to 45 minutes.
- For the praline cremeux: Add the cream cheese, almond butter, caramel sauce, oat milk and salt to a food processor. Turn on the food processor and stream in the cream until fully blended, scraping down the sides as needed.
- Pour the mixture into a bowl and refrigerate while the cake is baking.
- Spoon the cake into jars or rocks glasses, then drizzle with the cremeux and garnish with the reserved fried sage leaves.
