It wouldn’t be a birthday without a cake and a 100th birthday celebration demands a very special cake indeed.
For Canberra’s 100th birthday the Centenary of Canberra is delighted to share the original and authentic Canberra Cake recipe.
The easy and delicious recipe—which includes lots of healthy and fresh ingredients—was created by Janet Jeffs of Ginger Catering according to the 100 mile principle; that is, all ingredients are sourced from within a 100 mile radius of Canberra.
(Walnut, apple, carrot and honey cake)
A healthy soft cake made with ingredients sourced from our food region
Makes 1x1.5kg cake 20cm
250g Sassafras walnuts
250g Pialligo apples peeled, cored and diced
3 Kitanodai carrots from Cowra
300g Demeter biodymanic bakers flour from Gunnedah
250g Murrumbateman honey
4 Harmony Hills free range eggs
200ml Homeleigh Grove extra virgin olive oil
¼ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cardamom
¼ tsp ground ginger
2 tsp bicarbonate soda
Sift flour with spice and bicarb
Mix liquids into all dry ingredients
Bake at 150°C (fan forced) for 1 hour
Test with a skewer
125g light cream cheese
2 tbs icing sugar
1 tsp lemon rind
Cream together and ice top of the cake when cool
The Canberra Cake will be a tasty addition to many Centenary of Canberra celebrations in the lead up to and throughout 2013.
We’d love to know if you’re baking the Canberra Cake as well—send your photos to firstname.lastname@example.org
The Canberra Cake recipe was launched on 12 March 2010 as part of Canberra’s 98th birthday celebrations. The Canberra Cake recipe was produced by Janet Jeffs of Ginger Catering at Old Parliament House.