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The legacy of Plum Cakes in India is not a particularly ancient one, but it does have inextricable roots in local cultures and in particular, the legacy of Christmas in Kerala where the practice of baking Plum Cakes in India began. One place that has quickly become a source of fascination is Pandhal Cake Shop in Kochi with its Mattachere Plum Cake which is rooted back in time with the Jewish communities of Mattancherry. It takes the traditional British concept of the Christmas cake and gives it a whole new spin. With a moist texture and loaded with a wide variety of fruits, this cake has become a sought-after Christmas treat for locals and foreigners alike.
How It All Began
Decades ago, two visionary bakers from Thalassery set out on an extraordinary mission that would lead to the creation of an unparalleled plum cake. The cake, later unveiled at the iconic Casino Hotel in Kochi, Kerala, marked the beginning of a culinary revolution. Infused with aromatic spices and handpicked currants from the lush terrains of Mattancherry, the Mattanchere Spice Matured Plum Cake.
The journey of this culinary marvel takes a significant turn with the entry of Chef Jose Varkey, the Mentor of the CGH Earth Group. Inspired by the royal wedding cake of Prince Charles and Diana, Chef Varkey introduced a revolutionary double-maturing process, giving birth to what is proudly known as "The Living Cake."
The Process Behind The Cake
The meticulous craftsmanship behind the Mattanchere Spice Matured Plum Cake begins with sourcing fruits from vendors across India, ensuring the perfect taste and texture in each bite. Each fruit then undergoes careful hand-cleaning to preserve its integrity. The fruit mixture is then slow-cooked in a bronze-warp vessel, which ensures uniform heat distribution and consistency, guarding against caramelization and preserving the essence of the flavour without breaking it down.
The Maturation Process
Following the slow-cooking process, the fruit mixture undergoes maturation in an air-tight drum, allowing nectar formation through slow maturation. A significant 57% of the cake comprises this matured fruit and nectar, infusing an authentic taste into every bite. The remaining 43% consists of trans-fat-free butter, sugar, flour, and eggs, creating the perfect crumb. As the nectar matures within the crumb, the cake undergoes an additional round of maturation, packed into tins and stored in a dehumidified atmosphere, allowing the flavours to reach their peak. The entire process unfolds over 10-12 months and blends the beauty of tradition with modern methods and technology to produce a cake that’s perfect every time.
Today, the Mattanchere Spice Matured Plum Cake, with an impressive four decades in the market, holds a special place in the hearts of many, evoking a sense of nostalgia and is now available to all as they offer online orders and nationwide and even international delivery so nobody has to miss out on this iconic treat.
