Wrinkled Grape and Lemon Peel Breakfast Cake


1 ½ cups of wrinkled, mushy grapes

Peel (grated into zest) of 1 lemon

2 large eggs

¼ cup milk

½ cup plus 1 tbsp olive oil

1 tsp vanilla extract

½ cup plus 1 tablespoon sugar

1 ½ cups self-rising flour

2 tbsp walnuts/pecans (optional)




Preheat the oven to 350 degrees.  Wash the grapes, dry well and set aside.  In a large bowl, whisk together the eggs, milk, 1/2 cup olive oil, vanilla, lemon peel zest, and 1/2 cup of the sugar.  Blend thoroughly, then stir in the flour and mix well until smooth.  Grease a 9-inch tart/pie pan with 1 tablespoon of olive oil and pour in the batter.  Place the grapes evenly (about 1/4-inch apart) on top of the batter to cover the entire surface.  Press the grapes halfway into the batter.  Scatter nuts (optional) evenly on top and sprinkle with the remaining tablespoon of sugar.  Bake 45 minutes until golden brown and firm.

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