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.
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.
