Age. It's just a culturally-formed concept, right? Or is it a state of being? Is it a personal perception of one's own existence? Or perhaps it's simply inconsequential?
Here I am: In my mid-twenties and just over the cusp of adulthood. Culturally, I am considered a mature, hard working adult. I pay taxes and have an active LinkedIn account. But personally, I believe I'm ten years old because I still possess some of the characteristics and opinions I had when I was young.
I still play with my food and prefer to use my hands over clean utensils. I'll still find ways to add sugar to most things. Kid.
I still flock to puppies when I see them. I still chase ducks, pigeons and geese when I see them in the park. If I see it, I'll scare it. Kid.
I still find ways to avoid cleaning my room and changing my bed sheets. I'd happily avoid a big pile of unclean clothes on the floor. I still find immeasurable pleasure in coloring books. Kid.
Yet arguably, I do many things I believe any other adult would do as well.
I actually prefer fruits and vegetables now. They don't have to be fried or covered in butter. I enjoy hiking and exercise. I don't have to be reminded to shower. Adult.
I shoot photography and pick up hobbies in my spare time. I love networking at events and conversing with people older than me. I cook. Adult.
I saw all this only because my approach to food is very similar. And obviously, relevant considering what I'm doing here. Exhibit A: This cake. It is a juxtaposition between young and old. I subtracted chocolate and frosting and added fruit and tea leaves to the equation.
It's still cake. So there's that.
Blueberry, Chamomile Tea & Lemon Cake
Modified from Top with Cinnamon
1 Chamomile tea bag
5 tablespoons unsalted butter
1/2 cup granulated sugar
6 oz plain Greek yogurt
juice of 1 lemon
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries, rinsed and drained
Powered sugar, placed as needed (optional)
Boil water on stove. Soak the tea bag in half a cup of boiling water for 10 minutes. Meanwhile, heat butter in a pot on low until melted. When ready, remove from heat.
Preheat the oven to 350 degrees F.
Beat the sugar and eggs into the butter, followed by the Greek yogurt and lemon juice. Remove the tea bag from the water and pour the brewed tea into the pot. Stir all together.
Cut open the tea bag, remove its leaves and add it to the batter. Stir together once more. Separately, combine flour, baking powder, baking soda and salt together in another bowl.
Slowly pour the butter mixture into the flour mixture, incorporating both together until combined. Last, add in the blueberries.
Pour the batter into a greased and floured large loaf pan. Bake for 55-65 minutes, until a skewer inserted into the center of the loaf comes out clean.
Leave to cool for 10 minutes before moving the loaf to a wire rack. Transfer to a plate and sprinkle on a bit of powdered sugar as a last touch.
Serve immediately and enjoy!