Every year the fruit mixing ceremony at the Residency hotel reminds us that, we are getting closer to the New year's eve. The 20th fruit mixing ceremony took place today at the hotel's ballroom were guests and chefs stirred the palatable mixture of 500 kgs of assorted fruits & nuts, trans-fat free butter, brandy, rum.... a kick start process for relishing the delectable plum cakes, sold during the Christmas and New year eve at the hotel.
'The fruit mixing will be left for fermentation till November, after which the cake baking process would commence. The sumptuous cakes would be for sale from the first week of December', said the Chef.
'The plushness of the ingredients and the fusion of flavours, just can be felt in every bite, the trans-fat free plum cakes by Residency, is a perfect festive treat' said Nisha, a home maker and a foodie.
The chef assures a shelf time of over 6 months for their plum cakes, if preserved well.
'The fruit mixing will be left for fermentation till November, after which the cake baking process would commence. The sumptuous cakes would be for sale from the first week of December', said the Chef.
'The plushness of the ingredients and the fusion of flavours, just can be felt in every bite, the trans-fat free plum cakes by Residency, is a perfect festive treat' said Nisha, a home maker and a foodie.
The chef assures a shelf time of over 6 months for their plum cakes, if preserved well.