Almond Cake

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From the course by Stanford University

Child Nutrition and Cooking

4578 ratings

Stanford University

Child Nutrition and Cooking

4578 ratings

Eating patterns that begin in childhood affect health and well-being across the lifespan. The culture of eating has changed significantly in recent decades, especially in parts of the world where processed foods dominate our dietary intake. This course examines contemporary child nutrition and the impact of the individual decisions made by each family. The health risks associated with obesity in childhood are also discussed. Participants will learn what constitutes a healthy diet for children and adults and how to prepare simple, delicious foods aimed at inspiring a lifelong celebration of easy home-cooked meals. This course will help prepare participants to be the leading health providers, teachers and parents of the present and future.The text and other material in this course may include the opinion of the specific instructor and are not statements of advice, endorsement, opinion, or information of Stanford University.

From the lesson

What Constitutes a Balanced Meal?

Everything you need to know about what makes up a balanced meal, including fats, carbohydrates, and proteins. Learn tricks for controlling portion sizes while maintaining satisfaction.

Homemade Pasta Sauce 7:21

Almond Cake 3:35

Meet the Instructors

Maya Adam, MD
Lecturer
Stanford School of Medicine

This is one of quickest cakes you can ever make.

And if you like marzipan or you like almonds, this is the cake of you.

I'm going to cut a little piece of butter, and just throw

it into this pan because we're going to grease that pan later.

And then I'll drop the butter in there.

It's kind of softened butter.

And the recipe calls for a cup of sugar, but I like to add a little

bit less, because I'm trying to cut down a bit on the sugar in my children's diet.

So I add about three-quarters of a cup

of sugar. Some vanilla essence.

And really, there's no specific order here, and I'm going to crack in four eggs.

I know they say you're supposed to cream the butter

and the sugar together first, but I don't have time.

So I'm going to pop it all into one bowl.

I do the wet ingredients together, and then, I'll

add the almond flour, but I really don't think

you need to do everything separately and add one

egg at a time and those sorts of things.

Okay,

so here we go, we're going to mix this all up.

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[MUSIC]

[SOUND] Once that's all mixed together, I'm going to get my almond flour.

And I'm going to measure.

I, I don't really measure, usually.

I think approximations are a good thing. So.

This cake calls for two and a half cups of almond flour.

So I'm just kind of eyeballing my cup measure because I don't want to

use two cup measures, because that would be too much clean up [LAUGH].

So this is about a half a cup. And then

I'm going to put two teaspoons of baking powder in.

One, two.

The only other thing that you have to do is to grease your pan.

And I'd say grease it generously, because if you've gone to all the

trouble to bake a cake, you want it to come out of your pan.

Those sprays, those non stick sprays like Pam, I

think they're terrible and especially bad for our children's health.

They have something in them that they call propellant.

And it's actually kind of similar to the gas that we put in our cars to make

them run, so would you really feed your child the gas that you put in your cars?

Rather take a minute, it doesn't matter if your hand gets dirty, and grease the pan.

It's worth it.

That

wasn't so bad to clean up. Now,

spread it around a little bit like this and then, it's ready to go into the oven.

In about 15 minutes you'll have a cake.

[MUSIC]

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