Imagine baking a cake with close to a ton’s worth of ingredients….

Well, that is what the Le Méridien kitchen team has done. By putting its culinary talents to the service of the less fortunate, the team has been busy preparing a giant Christmas cake which was placed in the hotel lobby today.

The launch of this charitable activity was held today at around 7.30 p.m. where the first slab of cake was sliced, diced and served to the first hungry customers.

Hotel manager Angela Saliba, felt it was extremely important to start the Christmas season with a meaningful gesture. “Together we can raise awareness and we can encourage others to join in. Le Méridien is keeping its doors opened all week-end, and visitors are welcome to participate with a small donation while indulging in a well-deserved portion of our giant Christmas cake.”

Executive head chef Reuben Grixti and his dedicated kitchen brigade worked all night to prepare for the arduous task and challenge. Tremendous quantities of ingredients were put together. The team confesses that it was not easy to concoct a creation that was tasty, appealing to the eye and... simultaneously gigantic. “But it is for a great cause”, states Mr Grixti. “And our team is very proud of the result”.

All proceeds of this event will be donated to L-Istrina.

And just in case any one of you were tempted to try this at home, here’s the recipe:

Ingredients

Chocolate sponge:

220kg of flour

70kg of Coco powder

4kg of baking powder

112kg of sugar

150 eggs

80kg of butter

3kg of cinnamon

60kg of raspberry jam

80kg of marmalade

Chocolate train:

50kg of dark chocolate

10kg of white chocolate

Topping:

200kg of icing sugar

50kg of egg white

8ltrs of lemon juice