Tea Time For Poverty ReliefPosted on: 18 September 2008 by Gareth Hargreaves
Provide poor communities with clean water, food and shelter by enjoying a cuppa and this cake recipe.
World poverty seems like such a huge problem to tackle that we don’t know how to start - but here’s a chance to make a difference just by taking half an hour out of your day and enjoying a nice cup of your favourite tea, piece of cake and a good old gossip with your friends.
Christian Aid’s Tea Time is a fundraising event which is so simple to get involved in and absolutely everyone is welcome, wherever on earth you live. It’s so easy, and a great excuse to put your feet up. You can hold a tea party anywhere you want - at home, at work, in schools, in the park or even in bed.
Last year Tea Time parties were held from London to Sri Lanka, Haiti to Columbia, and people dunked everything from coconut biscuits to banana crunch cake into hundreds of different kinds of tea. Out of all the fun came a pot of almost £200,000 for poor communities around the world.
Christian Aid works in some of the world's poorest communities in more than 50 countries. They act where the need is greatest, regardless of religion, helping people build the life they deserve.
Tea Time will be launched on Friday 19th September at 4pm. There are no rules as to how to hold a party. Christian Aid’s tea time pack is full of tips and recipes to inspire. Just ask everyone who attends to give a donation to Christian Aid, in return for a cup of tea and a biscuit or two.
You can sign up for your free Tea Time pack at www.christianaid.org.uk/teatime or call 0870 076 7766.
To inspire you here's a recipe for a tasty cake to accompany your cuppa:
Tropical Carrot Cake With Cream Cheese Frosting
500g all-purpose flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
170g granulated sugar
170g muscovado sugar
175ml vegetable oil
1 tsp vanilla essence
500g grated carrots
250g pineapple, grained and chopped finely
125g pecans, chopped
250g full-fat cream cheese, softened
50g butter, softened
1/2 tsp vanilla essence
250ml icing sugar
- Preheat oven to 180C / 170C fan-assisted / gas mark 4. Grease and flour a 13 x 9 inch metal cake tin.
- For the cake: In large bowl, whisk together the flour, baking power, baking soda, salt, cinnamon and nutmeg.
- In another bowl, beat together the sugars, eggs, oil and vanilla essence until smooth.
- Pour the egg mixture into the flour mixture and stir until just combined. Stir in carrots, pineapple and pecans then pour into the cake tin.
- Bake in the centre of the oven for 40 minutes. To check the cake is cooked, pierce the centre of the cake with a skewer. If it comes out clean, the cake is ready. Let the cake cool in the tin for 30 minutes, then remove it from the tin and cool on a wire rack for 30 minutes.
- For the icing: using a handmixer beat the cream cheese and butter in a bowl until smooth. Beat in vanilla essence, then slowly beat in the icing sugar until smooth.
- Spread over top of cake. You can make the icing 24 hours in advance. Cover loosely and refrigerate.
Recipe & photos: Moe Kafer © Christian Aid 2008
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