Latest news from the Garden to Table Trust.
Cake for Camilla
Wednesday, November 14, 2012 | Linda Taylor
On Monday East Tamaki School was proud to host a visit from HRH The Duchess of Cornwall specifically to see the Garden to Table Programme in action. Unfortunately the inclement weather kept her from touring the garden, which was looking so spectacular for the day, but HRH spent some time in the kitchen, cooking with the children and then sharing what the kids had cooked at the beautifully set tables. She particularly enoyed the carrot cake and ate a whole slice. Jiuan Kok, the GTT kitchen specialist presented HRH with a set of the recipes to take home as a momento.
Here is the recipe for the lovely carrot cake.
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On Monday East Tamaki School was proud to host a visit from HRH The Duchess of Cornwall specifically to see the Garden to Table Programme in action. Unfortunately the inclement weather kept her from touring the garden, which was looking so spectacular for the day, but HRH spent some time in the kitchen, cooking with the children and then sharing what the kids had cooked at the beautifully set tables. She particularly enoyed the carrot cake and ate a whole slice. Jiuan Kok, the GTT kitchen specialist presented HRH with a set of the recipes to take home as a momento.
\nHere is the recipe for the lovely carrot cake.
\nEAST TAMAKI SCHOOL CARROT CAKE RECIPE
\nSourced and adapted from Gretta Anna Recipes by Gretta Anna Teplitzky, Australia
\nIngredients \n1 cup grated carrots
\nCream cheese icing
\nMethod \n\nPreheat the oven at 175°C. \nDrain the juice from the can of crushed pineapple. \nIn a large bowl sieve the plain flour, baking powder, baking soda, salt and cinnamon together. Mix in the sugar. \nAdd the eggs and oil. \nMix very well. \nStir in the grated carrots, crushed pineapple and walnuts. \nPour the mixture into a greased cake tin. \nBake in a moderate oven 175°C for 35 to 40 minutes. \nRemove the cake from the cake tin and cool on a cake rack. \n \nCream cheese icing
\n\n Place all the ingredients into a medium size bowl and beat very well with a spatula. If too thick, add a small amount of milk to give a smooth consistency. \nSmooth a layer of topping over the cake and decorate (the school used lovely blue borage flowers) \n ",
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