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The Sustainable Kitchen: French & Italian Almond Cakes

This is a cooking class taught in person by the Conservatory’s Sustainability Educator, Heather Bell. As with all of the classes in The Sustainable Kitchen series, Heather will talk about sustainability in the kitchen and the small steps you can take to help the planet as she teaches you to cook something delicious.

Almond cake is known for its tender crumb and delicately sweet almond flavor. In this class, you’ll learn two variations: the rich and tender French Almond Cake, then, the Italian Carrot Almond Cake. Unlike the American version, this cake is about the almonds and carrots, which contribute vegetable sweetness and color. Neither cake would be possible without bees. To honor Ohio bees we’ll repurpose egg shells into a biodegradable planter, which you’ll get to plant native seeds in and take home.

Both are light, effortless cakes perfect for summer cookouts or your morning coffee!

If necessary, please check your spam folder for communications about this class. Please contact Heather Bell if you have food allergies, dietary restrictions or questions and concerns regarding ingredients.

Instructor: Heather Bell Heather Bell is the Sustainability and Culinary Educator at Franklin Park Conservatory and Botanical Gardens. Her degree is in Environment, Economy, Development, & Sustainability from OSU. While that's her first love, cooking and baking are her second. She started learning from the best: her great-grandmother. When she was 5 years old she baked her first apple pie and hasn’t stopped experimenting and learning. You’re invited to take a class with Heather where she’ll share her tips on adding that “chefy” spin to a meal with a touch of sustainability.