The students in our Kitchen Garden have been harvesting the most delicious strawberries and we made a very yummy strawberry and ricotta cake. We have also been harvesting blueberries and also added them on the top of the cake.
Our vegetables have gone to seed and it’s always fun collecting the seeds and using them next year.
Each class will be making a scarecrow over the next few weeks, so come and have a look at them all.
The rain has been very welcomed as all our gardens and trees were ready for a good soak.
Have a great week and enjoy baking the strawberry and ricotta cake.
Strawberry and Ricotta Cake
150grams strawberries, halved
250 grams ricotta
1 1/2 cups flour
100 grams butter
1/2 cup sugar
1/4 tsp salt
2 tsp baking powder
1 tsp baking soda
1 tsp vanilla
Preheat oven to 180.
In a bowl, cream the butter and sugar until light and fluffy, using hand mixer.
Add ricotta, eggs, salt, vanilla and mix until combined.
Transfer the batter to a round cake pan and smooth out the top.
Then put the halved strawberries on top and bake in the oven for about 50mins.
Debbie Goddard, Kitchen Garden Coordinator
GCC families can see all the photos here on Pixevety.