INGREDIENTS (Serves 10):

* 12 oz. red seedless grapes

* 2 extra-large eggs

* ¼ c. milk

* ½ c. plus one T olive oil

* 1 tsp. vanilla extract

* 1 ½ c. self-rising flour

* 3 T pignoli nuts (pine nuts)

DIRECTIONS:

1.  Preheat the oven to 350 degrees.

2. Wash the grapes and discard stems.  Dry grapes well and set aside.

3. In a large bowl, whisk together the eggs, milk, ½ cup olive oil, vanilla, lemon zest, and ½ cup of the sugar.  Blend thoroughly.  Stir in the flour and mix well until smooth.

4. Use 1 T oil to grese an 8-inch pie tiin with a removable bottom and pour in the batter.  Place the grapes evenly, about ¼ iinch apart, in concentric circles on top of the batter to cover the entire surface.  Press the grapes halfway into the batter.  Scatter pignoli nuts evenly on the cake and sprinkle with 1 T of sugar.  Bake for 45 minutes, until golden and firm to the touch.  Remove from the oven and cool.

Recipe courtesy of Eat Fresh Food: Awesome Recipes for Teen Chefs by Rozanne Gold and her All-Star Team.