When it comes to the Holidays, Puerto Ricans know how to do it right: festive food, lively music, and a lot of alcohol. The menu, roasted pig, rice and beans, rum, pasteles, coquito, and tembleque. Amongst all Latin American countries, we are known for having the longest celebration. Christmas starts on the day after Thanksgiving and ends mid January, on the eight day after Three Kings Day (January 6th) to be precise. There are a million and one parties, too much drinking, and a lot of hanging around friends and family.
Last year, for the first time, I spent Christmas without my family. It was strange to not eat my grandmothers black beans, enjoy my mothers amazing food on Christmas Eve, or make cheesecake with my sister. It was strange not to wake up in my old room to the sound of my sister’s knock on the door asking if I was ready to open presents. Nonetheless, it was an amazing experience to spend a Christmas in Miami with Day’s family. Christmas seemed intimate and low key.
As the years go by, I am looking forward to merging the two families traditions to make my own.
As a holiday present to everybody that reads Tasty Plan I wanted to share with you my all time favorite cake recipe: A moist almond cake, sprinkled with cranberries and infused with grapefruit. As the cranberries pop, their juices perfume and color the batter. Every bite is sublime, perfectly balanced, not too sweet, not too tangy, with a beautiful texture. Made with almond flour, maple syrup, honey, and palm sugar, this cake is simultaneously delightful and guilt free. Happy Holidays!
Cook time: 55 minutes
- 4 cups almond flour
- ½ tsp. salt
- 1 ½ tsp. baking powder
- ½ cup coconut oil
- Zest and juice of half of a grapefruit
- 1 tsp. almond extract
- 1 tsp. vanilla extract
- 3 large eggs
- ¼ cup maple syrup
- ¼ cup raw honey
- ½ cup organic palm sugar
- ½ cup coconut milk
- 1 cups fresh cranberries
Preheat oven to 350 degrees Fahrenheit. Grease a 8” spring form pan and set aside.
In a clean bowl combine almond flour, salt, and baking powder. Set aside. In a small saucepan over very low heat combine coconut oil, grapefruit juice and zest, maple syrup, honey, sugar, vanilla and almond extract. Heat until sugar is dissolved. Remove from heat and let the mixture rest for ten minutes. In a stand mixer with a paddle attachment beat eggs. Add dry ingredients, then the oil honey mixture, and mix until combined. Add milk. Beat until just incorporated. Fold in cranberries. Transfer batter onto spring form pan. Bake for 45 minutes, or until when inserting and removing a knife it comes out clean.
Remove from oven and cool completely. Transfer to a serving plate and serve.