Juliana started swimming, guys. I just restarted my fitness plan in full force, and I’m committed to using the gym pool whenever I can, even in times when there’s no swimming teacher around.
I can do that because I know how to swim. I used to swim when I was younger, in the afternoons alongside my ballet classes. Ballet sucked, but I kinda enjoyed swimming. I liked to picture me as a transforming sailor moon under water.
But just as any other pre adolescent kid, I was stupid and I didn’t want to go to my swimming classes because I was ashamed to use a body swim suit. And other reasons my mother cited yesterday: I would rather go home to sleep or play Pokemon, and I had serious trouble to get a shower and put on the ballet clothing. Also true. But the main point was my shame.
Well now I’m overweight and with very little time to get my manicure done, but I’ve came to a point in my life in which I’ll take care of myself and I don’t care what people think. I’ll swim even if I didn’t shave my legs today and if someone stares at me, I’ll stare back and ask if they lost something on my sexy body. Yup, that’s it.
All these childhood memories bring my mother’s determination to not let me quit swimming classes even though I almost cried everyday so I could stay home. Thanks to her I can now swim like a fish, or mermaid, and I also learned this awesome thing called “you can’t always get what you want”. But if you try sometimes, you just might find you get what you need. So thanks mom, love ya. <3 Thinking about her brings me this carrot cake, a traditional brazilian sweet that many mother used to make to their children. Only fancier because mom would never make two layers of cake and such. But it was good nonetheless.
Brazilian carrot cake with brigadeiro
Yields: 1 18cm cake
1 cup canola oil
2 cups sugar
1 cup cubed carrots
1 1/2 cups flour
1/2 cup cornstarch
1 tablespoon baking powder
pinch of salt
1 can guarana soda, or 1 cup orange juice
1 – Turn your oven on 180˚C or 350˚F. In a big bowl, sift together flour, cornstarch, baking powder and sal. Wash and peel the carrots, then cube them if you didn’t already, so you can measure in a cup easily.
2 – In a food processor, pulse the oil, eggs, carrots and sugar until they get uniform. You can dump it all at once, just don’t let them process away: do it in small pulses, be careful not to overbeat the eggs.
3 – Pour the mixture into a big bowl and add the dry ingredients in three parts, working with the spatula as not to overmix the batter.
4 – Divide the batter among the two springpans, lined with parchment paper. Bake them for 30 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely before the next steps.
5 – Level the cakes with a kitchen serrated knife and, using a brush get each cake a bit wet with the guarana or orange juice. Using guarana gives you the perfect brazilian flavor mom’s used to do, but the orange juice is just as fine.
6 – Stack the cakes with a brigadeiro layer of filling, them cover the entire piece with brigadeiro. Finish it off with chocolate sprinkles on the sides and if you want to reproduce the sprinkles heart, just use a cookie cutter and fill it up with sprinkles, then lift and you have your heart.
Tastes just life childhood memories.
This recipe has been on the blog before, but I’ve remade it a couple of times and I changed the ingredients until satisfied. The batter is now a lot more fluffy and guaranteed to make a dome on cupcakes, by the use of cornstarch. It gives stability to the batter. So yes, you can use it to make cupcakes and in fact that’s what I use this recipe most often.
– The orangier your carrots, the orangier will be your batter. But if you want a trully orange/yellowish cake, use food coloring when you are beating everything together. You can’t just amp up the quantity of carrots to get a more vivid color, because this recipe has a very delicate balance between the ingredients, and you risk having sinking cupcakes or cake.
– Guys, this is a childhood, mom made cake, and mom used to brush the cakes with guarana or orange juice. It won’t taste like it, don’t worry.
What did you learn when you were little? A sport, a recipe, a lesson for life?