Coca de Pasas y Nueces, Raisins and Walnuts Cake —and David, our High School Graduate and Salutatorian

Natacha Sanz Caballero Desserts and Sweets, Events & Travel Bishop Dwenger High School, celbration, celebración, cocina de Valencia, coffee time, comunidad valenciana, fiesta, graduación, milestone, postre, Spanish cuisine, teatime, Valencia

What a whirlwind the last few months have been. There’s been travel (a lot of it!), for celebrations, for vacation and for soccer. But most importantly, there have been milestones and “the last of” for my son David. I’ve been able to prepare a few recipes to share on the blog, but for this post, I wanted a sweet one, coca de pasas y nueces, raisins and walnuts cake, because sweet always means celebration.

I will tell you about some of the trips in future posts, but for now, I want to celebrate David. Because my youngest, the “baby,” is wrapping up his life as a minor (he turned 18 this month!) as a high school student (he just graduated!), and at home, for after this summer he will move to New York City to start college. I’m writing this, and I still can’t wrap my mind around the fact that my youngest son will leave the nest in a few weeks that I’m sure will fly by.

THE SERTOMA AWARD AND THE DISTINGUISHED STUDENT AWARD

David is presented with the 2024 Sertoma Award

David with TV Sports personalities Dean Pantazi and Kent Hormann

Happy to collect the Distinguished Student Award for Allen County Non-Public Schools for David

Breakfast Ceremony

Coca de pasas y nueces, raisins and walnuts cake, is a recipe from my region of Valencia, where you can find the cakes at most bakeries. The orange flavored dough and the raisins plumped up with brandy make for a delicious combination. This is a sweet bread, and as with most Spanish breads, it’s better consumed on the day it’s made. The recipe I’m sharing calls for two cakes, so what I do is consume one when I make them and freeze the second one to be enjoyed another day. That day, it tastes like just made!

PROM

Morgan and David in Prom Court!

Thomas, Valedictorian, and David, Salutatorian of the BDHS Class of 2024

I am sitting now to write this post, feeling rested and accomplished. We have attended a number of awards ceremonies, a baccalaureate mass, graduation ceremony, planned and celebrated a graduation party for David and attended numerous others. Add to that the too-numerous-to-count soccer games to wrap up David’s soccer club career and the new semi-professional games as a player for Fort Wayne FC this summer. 

BACCALAUREATE MASS AND AWARDS CEREMONY LUNCHEON

On to Baccalaureate Mass and Awards

With Fr Jake Schneider

With Bishop Kevin Rhoades

So if I am using the word accomplished to refer to my general state of being right now, it is due to the fact that I have survived and thoroughly enjoyed every minute of every event. Going through hundreds of photos to select the right ones for different videos, invitations, announcements, displays or press has taken me on a trip through time, relishing on the cute, funny, mischievous, determined and talented little kid David was, all through today, where I’m admirng firsthand and in the present the handsome, accomplished, determined, talented, young man he has become.

David receiving his awards

Friends for years, parents and sons

The word accomplished, however, applies more to David and his outstanding achievements,. What a conclusion of his high school years he has had! Even if I shouldn’t be surprised, it is nice to see the rewards he is reaping. I have to start by saying that he is goal oriented and determined, and has worked hard for what he has achieved. The SERTOMA AWARD is a very cherished one, as it is given to one high school student per school in Fort Wayne. The award recognizes character and outstanding achievement in athletics, scholarship, citizenship and leadership. It was awarded in April and presented by TV sports commentators Dean Pantazi and Kent Hormann. 

GRADUATION DAY

David getting ready for his graduation

The Salutatorian medal

Soon he will be a graduate

Brothers Ethan and David

Grandparents came to visit for such special occasion

In early May, David was also awarded the Distinguished Student Award for Allen County Non-Public Schools, an award he could not receive in person, as he was writing his AP Calculus exam during the ceremony —as a curious note, he was also given this award when he graduated from middle school. 

This happened two days after prom, the colorful, fun event a Spaniard like me looks on as something quintessentially American: boys sharply dressed in suits or tuxedos, girls looking gorgeous, dressed in sparkly, beautiful gowns, bearing perfectly coiffed hair and manicured nails, posing for photos, and then taking off for dinner and dancing until late. How fun!

Then graduation week.

THE GRADUATION CEREMONY

David delivers the Salutatorian speech

His speech was moving and funny

David receives his high school diploma from principal Jason Schifli

WE’RE GRADUATES!!

Turning the tassel

This is a tradition

With his Spanish teacher, Mrs Becker

David and his brother Ethan

Valedictorian and Salutatorian of the Bishop Dwenger HS Class of 2024

Leaving behind their high school days…

Baccalaureate mass celebrated on Thursday at St. Vincent de Paul church by Bishop Kevin Rhodes was followed by an Award Ceremony Luncheon at the Memorial Coliseum, a beautiful event attended by honorees and parents. What a beautiful way to prepare for the actual graduation ceremony on Friday. Unlike with my older sons, whose graduation ceremonies were held at beautiful and historic Embassy Theater, David’s graduation was held at the school. And it rained! But at the end of the day, nothing overshadowed the event and what we were there for: to celebrate the accomplishments of the students, and of our particular favorite, David, who got to deliver the salutatorian speech.

PARTY!

Los preparativos

Two cakes for David!

800º wood fire oven couldn’t get up the driveway in the rain

The party started out a bit wet

The rain gave way to the sun…

…and the fun and games!

David’s ilustration by Paula Sanz Caballero ©

Edit by Ethan Anderson©

Yes, David was SALUTATORIAN for the 2024 Class of Bishop Dwenger High School! I am beyond proud, not just for this great honor, but for his discipline, character, faith and tender heart. Not to mention his touching, funny salutatorian speech! One for the books.

To celebrate with him, David was surrounded by his brother Ethan, who flew from Miami, and his grandparents, who came from Canada. So on Sunday, it was time to party! And it was  under the threat of a storm, which obliged us to change plans when we realized the forecast was going to be right. The outdoor party was moved indoors, and after a relatively short thunderstorm, the skies cleared and we partied everywhere.

Unlike Matthew’s high school graduation party, when I cooked most of the food, or even Ethan’s graduation party, this time guests enjoyed the most delicious pizza by 800° Wood Fired Pizza, who managed to set their mobile oven under a tent, under the rain. It all worked out! The people made the party. The food, the decorations, the photos and awards displays, were the stage to celebrate with all the people important to David and that have played a part, big or small, in his upbringing —friends, teachers, pastors, piano instructor, parents, grandparents and his brother Ethan (we missed Matthew who unfortunately, couldn’t make the trip from London).

Graduation party wouldn’t be the same without cake or cupcakes, something extremely sweet and creamy that screams that this is a special occasion. But coca de pasas y nueces, raisins and walnuts cake, is more of a favorite kind of sweet for me. Have it for breakfast or afternoon snack, like we do in Spain, or a any time of day for a pick-me-up.

A sweet ending to a month of celebrations and festivities.

Congratulations, David!

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COCA DE PASAS Y NUECES

Raisins and Walnuts Cake

Author: Natacha Sanz Caballero, Mama Ía blog

Ingredients

For the starter:

• 1 cup flour
• 1/2 cup warm water
• 1 tsp dry yeast

For the cakes:

• 1/2 cup raisins
• 1/2 cup brandy or cognac
• 3 1/2 cups flour
• 2 medium size eggs
• 2/3 cups granulated sugar
• 3 Tbs olive oil
• Zest of 1 orange
• 1/2 cup orange juice
• 2 tsp dry yeast
• Pinch of salt
• 1/2 cup walnut pieces

To decorate:

• 1/4 cup granulated sugar
• 1 egg
• 1/2 cup walnut halves

Instructions

• Place the raisins in a small bowl and cover them with the brandy. Let them soak overnight.
• The next day, remove the raisins and reserve the brandy.

Make the starter:

• In a medium mixing bowl, place the yeast, the warm water and the flour. Mix and let rest for 1 hour.

Make the cakes:

• In a large bowl, add 3 cups flour, the eggs lightly beaten, the sugar, oil, orange zest, orange juice, salt, yeast, the brandy set aside from soaking the raisins and the starter.
• Mix all the ingredients. The resulting dough will be very sticky. Cover the bowl with plastic wrap and let rest for 1 hour.
• After one hour, rub your hands with a few drops of oil and knead the dough lightly, adding more flour as needed. Cover the bowl with plastic wrap again and let rest for 1 more hour.
• Divide the dough into two equal pieces and shape them into two balls. With a rolling pin, flatten them into two circles. Spread the raisins and walnuts onto the two circles of dough. Bring the edges of the dough towards the center and flatten lightly with the rolling pin to help distribute the walnuts and raisins. The dough will still be slightly sticky, but avoid adding more flour so as to obtain a soft and spongy cake.
• Cover two pizza or cookie sheets with parchment paper, place the cakes on top and let rest for 1 hour.
• Preheat the oven to 325ºF.
• Brush the cakes with the beaten egg, sprinkle very generously with granulated sugar and decorate with the walnut halves. Bake for 15-18 minutes until very lightly golden (always check a few minutes before and remove from the oven if the edges start to look darker than lightly golden).

Notes

The cakes are better consumed the same day, but they will still be good the next day. We ususally eat one the same day and freeze the second one. Just make sure to place it inside a large freezer bag.