STREAMING NOW: Chuck's Week Off

Provincial Winemaker's Cake

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
1hr 25mins
1 9" cake

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a