Cake mixing ceremony that dates back to 17th century Europe and it 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, Hazra.

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.

Chef Rahul Arora’s cake is inspired by the few Christmas celebrations that he saw and experienced in Goan homes.