Cake mixing ceremony that dates back to 17th century Europe marked the arrival of the harvest season. During this time plums and nuts were harvested in bulk to make traditional plum cakes. The ingredients were mixed ahead of time with wine and liquor to soak and allow them to develop aroma and the rich flavours. Like every year, this year also Chef Rahul Arora embraced the age old tradition of Cake Mixing Ceremony. The event took place at Bon Appetit, Salt Lake.
The ceremony witnessed an interesting array of dry fruits consisting of Cashews, Raisins, Walnuts, Almonds, Prunes, Dates, Tutti Frutti, Blackcurrant, Cranberry, Amsotto, Murabba, Figs, Glacé Cherry (Candied Fruits), Orange peels and Ginger, with spices like cinnamon sticks, cloves, nutmeg and mace, all together in the heady concoction of Wine, Port Wine, Rum, Brandy, Whiskey and Beer. This cake mixing marked the initiation of the warmth and merriment of the upcoming Christmas season. Chef Rahul Arora said, “A traditional homely cake mixing ceremony is very different from the one’s we see at various events.
A cake represents warmth and every family has their own secrets, some change ratio of alcohol, some change the dry fruits. My cake is inspired by the few Christmas celebrations I have been fortunate enough to see and experience in Goan homes. The alcohol content in the cake keeps you warm and one can keep this cake for long. I also like to make sure that my ceremony is done with people I am close to. I strongly believe that love and positivity plays a very vital role in the final taste of the cake.”