Elizabeth Falkner’s Parsnip Hazelnut Cake with Praline Cremeaux, as seen on Guy's Ranch Kitchen Season 5.
Recipe courtesy of Elizabeth Falkner

Parsnip Hazelnut Cake with Praline Cremeux

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  • Level: Intermediate
  • Total: 1 hr 20 min
  • Active: 25 min
  • Yield: 8 to 12 servings
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.



Praline Cremeux:


Special equipment:
a 9-by-13-inch nonstick baking dish
  1. For the cake: Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Bake until golden brown, 40 to 45 minutes.
  6. 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.
  7. Pour the mixture into a bowl and refrigerate while the cake is baking.
  8. Spoon the cake into jars or rocks glasses, then drizzle with the cremeux and garnish with the reserved fried sage leaves.