I don’t know about you but I find since practicing mindfulness that it’s the simple things that give me pleasure and joy, like playing games with my kids, silent walks by a beach and cooking a simple meal with love and intention.
You see being mindful isn’t about being calm all the time or meditating on a mountain, its about living your life with a mindful view point. Like when you decide to go on holiday, you say I’ll eat with enjoyment, I’ll wear what I want – know one knows me here, I’ll smell the roses and I’ll take every moment in.
Well why not do this every day?
Why not make this imposed indoor time as a holiday from other peoples judgements or what you think they judge you for and from your own limiting beliefs.
Imagine, this is your time to reinvent yourself. From this cocoon will come a beautiful butterfly, more free of lack, self criticism and self doubt.
You are incredible and only you can be what you allow yourself to BE.
Today I’m making a cake that reminds me of when I was a little girl, when I still dreamt of limitless opportunites for myself….perhaps if we make it now, it might become a portal to that feeling once again.
This is my Orange and Olive oil cake – Pastel del naranja y aceite de oliva.
This is a beautiful cake with citrus aromas of Sevilla in Spain and memories of orange trees in my parents backyard during lazy summers in the shade.
The olive oil gives this a smoothness and delicacy you can’t beat and as it’s a natural emulsifier it improves the moisture and texture of any cake. While the orange zest and juice simply creates delicious flavour and perfume.
So while you heat your fan forced oven to 190c, lightly grease and flour a springform pan or in my case a square pan.
Then place the flour, sugar, baking powder, baking soda and salt in a large bowl and mix to combine, find a rhythm, feel the weight of the flour on the spoon, see how all the granules mix seamlessly.
Next crack the eggs into the bowl, stirring to beak the yolk – hear that soft liquid sound then add in your fresh orange juice, zest and olive oil.
I mix this all together with a wooden spoon and really enjoy this part... It’s like alchemy creating a delicious smooth ‘calming’ spell, velvety and sweet smelling.
Then pour this into your prepared pan and cook for 38 to 40 minutes, you should be able to touch the top of the cake with your finger and have it spring back.
Once it’s out of the oven ensure you let it cool in the pan on a rack. This is like letting yourself soak in a cool pool after a hot hike, just letting it all hang out.
When the cake is cooled it’s ready for any icing or none at all, but as I have children, it’s mandatory to slather on lashings of vanilla icing. But honestly, a dusting of icing sugar would have been enough for this delicious cake.
Light olive oil and flour for prepping the pan
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2/3 cup orange juice
2 teaspoons grated orange zest
2/3 cup light olive oil
Confectioners’ sugar, for dusting
Until next time mis amigos, take care, take heart and live mindfully.
Tu vida es siempre tuya, abrazarlo como un mejor amigo.