Canberra Cake Recipe

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Canberra’s 100 year birthday cake is a walnut, apple, carrot and honey cake created using ingredients sourced from our food region by Janet Jeffs of Ginger Catering at Parliament House.

Makes 1x 1.5kg 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 130°C for 1 hour
Test with a skewer

Cream cheese lemon icing:

125g light cream cheese
2 tbs icing sugar
1 tsp lemon rind

Cream together and ice top of the cake when cool

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