Ghanaian flag colours inspired pound cake.
Happy independence day Ghana! It has been 60 years since Ghana gained independence from colonial rule. Unfortunately, the state of our country now leaves less to be proud about. However, I am thankful for the peace of Ghana.
Well embracing the “can-do-spirit” of the Ghanaian, I set out to make a cake using our locally sourced ingredients. Huh!
For fat, I substituted coconut oil, flour (millet flour), sweetener (honey) flavor( lemon zest or orange zest or the African calabash nutmeg). Oh boy! I had big dreams for this cake, moist, tender not so sweet cake. After the first erroneous attempt and in order not to waste anymore honey I gave up. So bad!
I ended up making a Ghanaian flag colours inspired pound cake minus the black star. It was fun working with the colours.
I am working on the other cake (Can-do-Spirit). I am aiming to make a delicious cake out of the above ingredients.
Happy independence day! I will be lying on the sofa, watching the independence parade whiles eating this cake. I hope GTV shows that animated story of the three ex-service men; Sergeant Adjetey, Coporal Attipoe and Private Odartey Lamptey, who were shot at Christianborg Crossroad.
- 1 ½ cup/ 340g margarine or butter
- 2 ¼ cups / 270g pastry flour
- 1 cup/ 200g sugar
- 2 teaspoons baking powder
- 5 large eggs
- 2 teaspoon vanilla
- ½ tablespoon red, yellow and green liquid food colour
- ½ teaspoon lemon zest
Preheat your oven to 200°C. Lightly grease a 9" x 5" loaf pan or a bandit pan.
In a bowl, whisk together the flour, and baking powder, set aside. In another large bowl, beat the butter or margarine and sugar until very light and fluffy.
Beat in the eggs, one by one. Scrape the bottom and sides of the bowl, and beat until the mixture is very light and fluffy. Add essence and lemon zest and beat together.
Fold in the flour and baking powder.
Divide the batter into three equal parts. On each butter, add the food colour and thoroughly mix till well incorporated. If using a bandit pan, start with red batter, top with yellow batter and finally green batter. If using a loaf pan, start with green, top with yellow and red would be last.
Bake the cake for 35 to 40 minutes, until it springs back when pressed lightly in on top, and a long toothpick inserted into the center comes out clean.
Remove the cake from the oven, and loosen its edges. Wait 5 minutes, then carefully turn it out of the pan onto a rack to cool. Serve or store for a day or two before serving. Wrap well and freeze for 3 months storage.