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
Ingredients:
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
2 tsp bicarbonate soda
Recipe:
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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