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Rozanne Gold made this great looking cake that really sparked my interest because grapes are the last fruit you would think of baking with, I had to try for myself. Well, this tart came out delicious, and very easy to make. Grapes add a very refreshing and delicious texture and the pignoli (or pine) nuts get toasty and really add a great flavor. Try for yourself!!!
Grape-and-Pignoli Breakfast Cake
(you can use slightly wrinkled grapes)
12 ounces red seedless grapes (not too large)
2 extra-large eggs
1/4 cup milk
1/2 cup plus 1 tablespoon olive oil
1 teaspoon vanilla extract
grated zest of 1 lemon
1/2 cup plus 1 tablespoon sugar
1-1/2 cups self-rising flour
2 tablespoons pignoli nuts (pine nuts)
Preheat the oven to 350 degrees. Wash the grapes and discard stems. Dry well and set aside. In a large bowl, whisk together the eggs, milk, 1/2 cup olive oil,vanilla, lemon zest, and 1/2 cup of the sugar. Blend thoroughly. Stir in the flour and mix well until smooth. Use 1 tablespoon oil to grease a 9-inch tart pan with a removable bottom and pour in the batter. Place the grapes evenly, about 1/4-inch apart, in concentric circles on top of the batter to cover the entire surface. Press the grapes halfway into the batter. Scatter pignoli evenly on the cake and sprinkle with the remaining tablespoon of sugar. Bake 45 minutes until golden and firm to the touch. Remove from oven and let cool. Serves 8 to 10
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