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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 208.9
  • Total Fat: 13.5 g
  • Cholesterol: 17.5 mg
  • Sodium: 36.7 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.3 g

View full nutritional breakdown of Provincial Winemaker's Cake calories by ingredient
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Provincial Winemaker's Cake

Submitted by: JO_JO_BA
Provincial Winemaker's Cake

Introduction

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). 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. 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). 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.
Number of Servings: 10

Ingredients

    5 oz silken tofu, pureed
    1/3 cup sugar
    8 packets stevia (or 3 tbsp sugar)
    1/4 cup melted butter
    1/4 cup extra-virgin olive oil
    1/3 cup 18% (table) cream
    1/2 tsp orange extract
    1/4 tsp almond extract
    1/2 tsp vanilla extract
    3/4 cup whole wheat pastry flour
    1/2 cup flour
    1/3 cup ground almonds
    1 tsp baking powder
    pinch sea salt
    Zest of 1 lemon
    10 oz (about 2 cups) small, fresh wine-making grapes, with seeds - washed

Directions

Preheat oven to 350F, 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.

Serving Size: Makes one 9" cake, 10 pieces

Number of Servings: 10

Recipe submitted by SparkPeople user JO_JO_BA.






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