Provincial Winemaker's Cake

Adapted from Patricia Wells' recipe in "At Home in Provence", this eggless, 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.

• Ready In: 1 hr 25 mins
• Serves: 10
• Yields: 1 9" cake

Ingredients

• 5  ounces silken tofu, pureed
• 1⁄3 cup sugar
• 8 (1 ounce) packets stevia (or 3 tbsp sugar)
• 1⁄4 cup  melted butter
• 1⁄4 cup  extra-virgin olive oil
• 1⁄3 cup  18%  cream (or table cream)
• 1⁄2 teaspoon  orange extract
• 1⁄4 teaspoon  almond extract
• 1⁄2 teaspoon vanilla extract
• 3⁄4 cup whole wheat pastry flour
• 1⁄2 cup flour
• 1⁄3 cup  ground almonds
• 1  teaspoon baking powder
• 1  pinch sea salt
• 1  lemon, zest of
• 2  cups grapes, with seeds (choose a small, fresh wine-making variety)

Directions

1. Preheat oven to 350°F, grease a 9" springform pan.
2. Beat the tofu, sugar, stevia, butter, oil, cream and extracts until blended (I used my food processor for the whole recipe).
3. Add the flours, ground almonds, baking powder, salt and zest. Set aside for 5 minutes.
4. Stir grapes into the batter (keep a few for the top if you'd like).
5. Bake 55 minutes.
6. Cool 10 minutes, then remove the side of the springform pan and cool completely.