When I got an invitation for cake mixing event, I didn’t know what to expect. I accepted it out of curiosity.
I was surprised to see many chefs, hotel guests and food bloggers at the pool area of courtyard by Marriott.
A huge table was set with 80kgs assortments of dry fruits like Golden Raisin, Dry Figs, Dry Apricots, Pistachio, Almonds, Cashew Nuts, Back Currants, Candied peel, Candied Cherries, tutti-frutti, etc, surrounded with bottles of hard liquor that included Beer, Red Wine, White Wine, Brandy, whisky and Rum. On another table there was a large bowl of mixture of ground spices like Cinnamon, Cardamom, aniseed.
While we waited for the ceremony to begin, Executive Sous Chef, Amit Dash, told us that it is the ritual followed all over the world and is said to be a harbinger of good luck. Originally a family affair, it is celebrated with much joy and happiness. This ceremony dates back to 17th century in Europe; it marked the arrival of the harvest season. During this time all the fruits were harvested and used in making of the traditional plum cake.
We were handed apron, gloves and cap and then led to the table. All of us stood around the table and began mixing the fruit. The big bowl of dry spices were added and mixed. Two bottles of fruit jam was added to it. The fun part of the ceremony was pouring the hard drinks over the mixture.
The plastic lining containing the fruit mixture was lifted off the table and the mixing continued. Sweet fragrance of spices, drinks and fruits filled the air. The mixture was then transferred into large bin.
High tea followed after this ceremony with big range of street food on display. Samosas and Pani Puri was very tempting.
Chef, Amit Dash, informed us that the bin would be covered with an airtight lid and kept for fermentation at room temperature till Christmas. This would be used during baking, taking out the handful of this cake mixture to bake a cake.
He has promised to invite me again when he bakes the cake, using this cake mixture.