Nutrition

Red Velvet Cake

Published

3 years ago

February 10, 2024

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Red-Velvet-Cake

Ingredients

• 2 and ½ cups (340grammes) of all-purpose flour

• ¼ cup (35g) of cornstarch

• 2 tablespoonsful (12grammes) of unsweetened cocoa powder (any kind works)

• 1 teaspoonful of baking soda

• ¾ teaspoonful of salt

• ½ cup (1 stick/ 115grammes ) of unsalted butter, softened to room temperature

• 2 and ⅛ cups (425grammes )of granulated sugar

• 1 cup (240 millimeters)of vegetable or canola oil

• 3 large eggs

• 2 teaspoonful of vanilla extract

• 1 and ¼ teaspoonful distilled white vinegar

• 2-3 tablespoonful of red food colouring

• 1 cup (240 millimeters of ) buttermilk

Cream Cheese Frosting:

• 16 oz. (450grammes ) full-fat block cream cheese (not spread), at room temperature

• 2 sticks/225grammes of unsalted butter , softened to room temperature

• 4 cups (480grames) powdered sugar, sifted

• 2 teaspoonful of pure vanilla extract

• Pinch of salt (optional)

Preparation

-To make the cake: Preheat oven to 350°F/180°C. Grease two 8-inch or 9-inch cake pans that are at least 2-inches high, and line the bottom of the pan with a round piece of parchment paper.

-In a medium bowl, sift together flour, cornstarch, cocoa powder, baking soda, and salt. Set aside.

-In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as necessary. Beat in oil. The butter might look a bit curdled but that’s okay. Add eggs, one at a time, mixing well between each addition. Add vanilla and vinegar and beat until combined.

-Add red food colouring, until desired colour is reached. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add buttermilk, followed by the rest of the dry ingredients. Do not over mix.

-Divide butter evenly between pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pan on a wire rack until they’re easy to handle, then remove from pan and allow to cool completely on a wire rack.

-Making the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium-high speed until smooth and creamy, 1-2 minutes. Add sugar in two additions, beating well after each addition until smooth. Add vanilla and salt and keep beating until smooth and fluffy.

-Assembling the cake: Set one layer on a plate with the flat side facing up (or, if your cake rose too much, cut its rounded top with a knife to make it flat). Evenly spread a thick layer of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and sides of the cake.

-Store cake in an airtight container in the fridge for up to five days. One can remove it from the fridge 15-20 minutes before serving so that it’s soft.

Nutrition

Can Ghana feed its people well? Building a nutrition-sensitive food system

Published

6 days ago

August 29, 2026

WeeklySpectator

When we talk about nutrition in Ghana, the conversation often focuses on individual choices: eat more vegetables, reduce sugar and salt, drink more water and exercise regularly.

These messages are important, but they tell only part of the story. Good nutrition is not just a personal responsibility; it is also a food-system issue.

What Ghanaians eat is influenced by what farmers produce, what food costs, how it is processed and marketed, what is served in schools, and what information consumers receive.

Ghana has the agricultural capacity to produce a wide variety of nutritious foods, including vegetables, fruits, legumes, fish, eggs, roots and tubers. Yet production alone is not enough. Poor storage, transportation challenges and weak market access mean that an estimated 30 per cent of food in Ghana can spoil before reaching consumers or retailers, according to a 2025 study by the International Growth Centre. The losses are particularly significant for fruits and vegetables, reducing both farmers’ incomes and the availability of nutritious foods. This is where policy becomes important.

Agricultural policies should consider not only how much food Ghana produces, but also whether that food contributes to healthy diets. Greater support for diverse crops, local vegetables, fruits and legumes could strengthen both agriculture and nutrition.

The food-processing industry has a role as well. Processing can reduce food waste, improve convenience and create new markets for local produce. But greater attention should be paid to the nutritional quality of processed foods, particularly those high in salt, added sugar and unhealthy fats.

Public education must also become more practical. Telling people to “eat healthy” is not enough when nutritious foods may be unaffordable or unavailable. Consumers need information, but they also need a food environment that makes healthier choices realistic.

Good nutrition begins on the farm, continues through the market and food industry, reaches the school and household, and ultimately ends on the plate.

What is needed is greater coordination.

A successful nutrition strategy should connect agricultural production with health objectives, school feeding with local agriculture, food processing with nutritional quality, and public education with the realities of household income and food prices.

The ultimate goal is not simply to produce more food.

It is to ensure that Ghanaians have reliable access to safe, affordable and nutritious food throughout their lives.

Feature Article by Women, Media and Change

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