This cake sounds like it would be a strange combination of flavors. It is. But trust me, it works.

And after eating a slice or two, you will probably agree with these statements:

1. Cake can be eaten for breakfast, in addition to lunch, snack, dinner, and dessert.
2. Grapes are better than raisins.
3. Pine nuts deserve a place in more baked goods.

Ingredients: 

40-50 red grapes

2 eggs

½ cup whole milk

½ cup plus 1 tablespoon olive oil

1 teaspoon vanilla extract

1 tablespoon lemon juice

Zest of 1 lemon

½ cup plus 1 tablespoon sugar

1 ½ cups white flour

2 ¼ teaspoons baking powder

½ teaspoon salt

3 tablespoons pine nuts

Instructions:

1. Preheat the oven to 350 degrees. Wash grapes, remove stems, and dry well with a kitchen towel.
2. Grease 8 inch tart tin*** with 1 tablespoon of olive oil, smearing with a paper towel.
3. Whisk together the wet ingredients (eggs, milk, ½ cup olive oil, vanilla, lemon juice), plus the lemon zest and ½ cup of the sugar. Once smooth, add the flour and mix well.
4. Pour the batter into the prepared pan and spread evenly. Place the grapes in concentric circles, and then sprinkle the pine nuts and 1 tablespoon remaining sugar over the top.
5. Bake for 45-50 minutes, or until the cake is firm to the touch and golden brown. Let cool and serve! Keeps well for up to 4 days.

***Make sure you check to see if your tart pan has a removable bottom. Mine did and I accidentally dropped my first cake on the ground after baking! Don’t worry—my family still ate it.