Parsnip Hazelnut Cake with Praline Cremeux
- Level: Intermediate
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 489
- Total Fat
- 33
- Saturated Fat
- 12
- Carbohydrates
- 44
- Dietary Fiber
- 5
- Sugar
- 21
- Protein
- 9
- Cholesterol
- 90
- Sodium
- 311
- Total: 1 hr 20 min
- Active: 25 min
Ingredients
Cake:
4 ounces (1 stick) unsalted butter
6 fresh sage leaves
2 large eggs
6 ounces sugar
3 cups grated parsnips (grated in the food processor with the blade attachment, not the grater; 2 to 3 parsnips)
3/4 cups ground roasted hazelnuts or hazelnut flour
6 ounces all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon grated nutmeg
Praline Cremeux:
4 ounces cream cheese, at room temperature
1/4 cup almond butter
1 tablespoon store-bought caramel sauce
1 ounce oat milk, almond milk or dairy milk
Pinch kosher salt
4 ounces heavy cream
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.