Dear Primary 7,
I hope that you have all enjoyed this short week and that you managed to get outside in the lovely sunshine at some point.
It has been wonderful to talk to those of you who have your emails and TEAMS up and running. ICT is tricky and these skills (which I have been learning this week too) will really support you in High school and later life. I hope that as time goes on, more of you will be able to access this. I have been really impressed with the work completed on Education City and Active Learn over the past two weeks. I also received some photos of work (remember this is brilliant as well) and some work on the class TEAMS-what a fantastic week!
If any of you are struggling to get onto Active Learn or Education City, please do let us know so we can help if we can. Similarly, with your email, let admin know when you have read and agreed to the code of conduct and we will send out your logins.
As always, if you have any questions or anything to share, please do email it to:
Me directly, share it on TEAMS or email@example.com
In other news, our household celebrated another birthday this week, so of course that meant more baking! This time it was my favourite: lemon drizzle cake. If you would like to have a go at this yourself, see the recipe below. Some of you have been asking after Copper, who is very happy and enjoying the sunshine as you can see from the pictures below! He loves to sit on a chair but has yet to build his confidence to jump down!
Enjoy your long weekend (remember tomorrow is a bank holiday) and I look forward to hearing from you soon.
225g unsalted butter or margarine (e.g. stork)
225g caster sugar
4 medium sized eggs
½ teaspoon of baking powder
35g of ground almonds
Juice of 1 lemon or 2 limes
225g of berries (such as blueberries, raspberries or strawberries)
Drizzle-put in a saucepan:
Grate the zest (skin) of 3 lemons and squeeze the juice
175g of caster sugar
Preheat the oven to 150C/gas mark 2.
Take your cake tin and rub a little margarine over the surface. Then take a teaspoon or two of flour and shake it around so the margarine is covered. Tip any excess in the bin or the sink. This will stop your cake from sticking to the tin.
(You can make this in muffin cases if you don’t have a cake tin, it works just as well).
Cream the butter and sugar together using a mixer (like the one I brought in for Virgin Money if you have one) until it is pale and fluffy.
Gradually add in the eggs one by one still using the mixer.
Then fold in the flour using a big spoon. (See link below if you are not sure what this means).
After your flour in mixed in, fold in your ground almonds and baking powder.
Then fold in your zest and juice of your lemon or limes and half of your fruit.
Spoon or tip the mixture into your tin (or spoon into your muffin cases)
Add the rest of your fruit on top.
Bake for one hour.
Take it out, wait until it’s not too hot, turn it upside down onto a wire cooling rack. (If you have made muffins, you can lift these out but be careful not to burn your fingers).
On your hob, put your lemon zest, caster sugar and lemon juice in a saucepan.
Heat it gently under in the sugar has dissolved.
Now this is the messy bit! I would put some kitchen roll underneath your cakes or muffins before this!
While your cake is still a little warm, carefully drizzle/pour your sugar and lemon mix over the top (if you have muffins you might want to use a big spoonful for each one).
When they are cool you can put more berries on top or some icing. (With the icing you can either make it with icing sugar and a little lemon juice/water or get royal icing, roll it out (with icing sugar for dusting) and stick it on with jam.).