The Casino Hotel Gears Up for Christmas With the traditional Cake Mixing ceremony!
The traditional cake mixing ceremony at Casino Hotel was a gala event that started out with renowned actress Neha Saxena doing the honours! As George Joseph, the GM at Casino hotel, Kochi, welcomed guests to take part in the tradition, Chef Jemson explained in detail as to how these delectable cakes were made.
“The mixing ceremony, a part of an age-old Christmas tradition, is of Anglo Saxon Culture and has been with us since the beginning of time. Our Christmas cakes are always made in advance. Afghani black raisins handpicked during the initial part of the year are cleaned, washed and dried with utmost care; the fruits are then stewed for an approximate of 15 – 20 minutes with honey, lemon juice, lemon rind, candied lemon peel, and candied ginger peel. The stewing is done in our traditional Varp measuring 122 Cm dia and weighing 150 Kilos, ideal for stewing /slow cooking. This is how the fruit matures and develops the honeyed nectar or liqueur inside of the raisins that makes the cake plumy and juicy. We’ve got the finest ingredients put together in the most hygienic conditions at our central kitchen. What’s most interesting is that this moist and dense cake has a high ratio of fruit which means, no extra sugar is used in the making!, ” explained Chef Jemson, Sous Chef at the Bakery. The Matured Plum Cake has a shelf-life of 6 months and comes in an elegant tin which is perfect for gifting purposes.