Provincial Winemakers Cake
From jo_jo_ba 12 years ago
- 1 1/2 hours to make
- Serves 10
Adapted from Patricia Wells' recipe in "At Home in Provence", this egglass, mostly whole grain version gets a delicate texture and flavour from ground almonds and almond extract, the zest of a lemon and a bevy of fresh wine-making grapes (and their seeds). Read more It is rich thanks to a blend of table cream, olive oil and melted butter, but not overly sweet - perfect with a glass of sherry after a meal. See less
Ingredients
- 5 oz silken tofu, pureed shopping list
- 1/3 cup sugar shopping list
- 8 packets stevia (or 3 tbsp sugar) shopping list
- 1/4 cup melted butter shopping list
- 1/4 cup extra-virgin olive oil shopping list
- 1/3 cup 18% (table) cream shopping list
- 1/2 tsp orange extract shopping list
- 1/4 tsp almond extract shopping list
- 1/2 tsp vanilla extract shopping list
- 3/4 cup whole wheat pastry flour shopping list
- 1/2 cup flour shopping list
- 1/3 cup ground almonds shopping list
- 1 tsp baking powder shopping list
- pinch sea salt shopping list
- Zest of 1 lemon shopping list
- 10 oz (about 2 cups) small, fresh wine-making grapes, with seeds - washed shopping list
How to make it
- Preheat oven to 350°F, grease a 9" springform pan.
- Beat the tofu, sugar, stevia, butter, oil, cream and extracts until blended (I used my food processor for the whole recipe).
- Add the flours, ground almonds, baking powder, salt and zest. Set aside for 5 minutes.
- Stir grapes into the batter (keep a few for the top if you'd like).
- Bake 55 minutes.
- Cool 10 minutes, then remove the side of the springform pan and cool completely.
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