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Canberra Cake recipe

February 28, 2013 in Blog


Hi everyone,

Following on from the recipes a couple of weeks ago, did you know that there’s a special Canberra Cake to commemorate Canberra’s centenary? It sounds pretty good, and all the ingredients can be sourced locally too. It’s on the Canberra 100 website here: http://www.canberra100.com.au/memorabilia/canberra-cake/

I’ll give it a try over the next week or so and let you know how I go. Anyway, here’s the recipe:

Canberra Cake
(Walnut, apple, carrot and honey cake)

A healthy soft cake made with ingredients sourced from our food region
Makes 1×1.5kg 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

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.

The easy and delicious recipe 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.

2 comments to 'Canberra Cake recipe'

  1. Hi @SRiver what a good idea! We’ve got an afternoon tea coming up next weekend perhaps we’ll give it a try then, it would be appropriate after all.

    I’ve just been looking through all the recipes a while back, we’ll definitely try the zucchini pasta and the banana pancakes too.

  2. Hi @SRiver and @Woyapp too (and everyone else who’s interested in Canberra Centenary stuff)

    We had an afternoon tea on Sunday and we baked Canberra Cake (though we used a mix of pecans, sunflower seeds and pumpkin seeds as I’m allergic to walnuts). If turned out very well, very nutty… seedy, whatever. Like a carrot cake and a fruit cake combined. I reckon it’d be great with sultanas.

    There’s a picture of the cake on a phone, I’ll see if I can get it for you (not that you can see much beyond the cake candelabra :-)


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