The Raspberry Duck Cake

A heartfelt slice from my very first day in the Bake Off tent

⸻

It feels like yesterday and a lifetime ago all at once.

I still remember the day — so vividly — when I got the phone call. The one that told me I was going to be stepping into the Great British Bake Off tent. After months (and months!) of auditions, emails, baking challenges, and nervously second-guessing every crumb I’d baked, the process had finally brought me to the final stage. And there I was… staring at my phone, waiting for it to ring.

That entire day, I couldn’t focus on anything else. Every few minutes, I’d check that my phone had signal, check the volume, check that I hadn’t somehow missed a call. And then — finally — it rang.

I picked it up, heart pounding, and heard one of the lovely producers on the line. Their voice was kind, warm, and a little bit teasing, and then they said it:

“We’d love to invite you to join us in the tent.”

I think I just froze. Totally stunned.

Then came the flood — of nerves, excitement, disbelief, joy. I was going to the tent. The tent.

I had watched Bake Off for years, dreamed of being one of the bakers. And now… it was happening.

What came next was a blur — recipe planning for every week, design ideas, flavours, test bakes — and the first challenge landed in my inbox not long after:

Create a 3D Showstopper Cake. In four hours.

For Paul Hollywood and Prue Leith.

I remember laughing out loud. “There’s no way I can do this,” I said. Then came the swirl of panic. And then the excitement took over. I started sketching, scribbling, testing. I thought of so many animals — a flamingo, a turtle, a lamb — but one little creature kept waddling its way into my mind.

The duck.

That’s how the Duck Cake was born. It was completely my own recipe — one I developed from scratch and kept tweaking right up until the week before filming. And somehow, against all odds and nerves and Bake Off time pressure, it all came together on the day.

Paul and Prue loved it.

(And I cried. Obviously.)

Now, nearly two years on, there are things I would change — little touches I’d improve, finishes I’d neaten. But when I asked recently what recipe you most wanted, you all said this one:

The original duck cake.

So here it is — exactly as I baked it that day in the tent. The recipe that started it all.

From my kitchen to yours, flaws and all, I hope it brings you as much joy baking and eating it as it brought me creating it. This is the recipe that kicked off my Bake Off journey — and I couldn’t be prouder to share it with you.

⸻

Raspberry Layer Traybake with Amaretto Jam & Almond Swiss Meringue Buttercream

The one and only Raspberry Duck Cake…

⸻

Raspberry Sponge

• 340g unsalted butter

•450g golden caster sugar

• 750g self-raising flour

• 1 tsp baking powder

• 1 tsp salt

• 2 tbsp almond extract

• 8 large eggs

• 180g full-fat Greek yoghurt

• 360ml full-fat milk

• 700g frozen raspberries

• 2 tbsp flour (for coating raspberries)

⸻

Amaretto Raspberry Jam

• 350g frozen raspberries

• 300g jam sugar

• Juice & zest of 1 medium lemon

• A glug of Amaretto (approx. 2–3 tbsp)

⸻

Almond Swiss Meringue Buttercream

• 350g caster sugar

• 7 large egg whites (approx. 210g total)

• 500g unsalted butter, cubed and at room temperature

• 2 tsp almond extract

⸻

Method

⸻

The sponge that shaped the duck

Paul cutting into the ‘duck cake’ on my first episode of gbbo

Make the Raspberry Sponge

1. Preheat oven to 170°C fan (190°C conventional).

2. Grease and line a large deep baking tray.

3. In a stand mixer, cream together the butter and sugar until light and fluffy.

4. Add the eggs one at a time, mixing well after each addition.

5. Beat in the Greek yoghurt and almond extract.

6. In a separate bowl, whisk together the flour, baking powder, and salt.

7. Gradually add the dry ingredients to the wet, alternating with the milk, beginning and ending with flour.

8. Toss the frozen raspberries in 2 tbsp flour, then gently fold them into the batter.

9. Pour the mixture evenly into the prepared tray.

10. Bake for 50–55 minutes, or until a skewer inserted into the centre comes out clean.

11. Let the cake cool completely in the tray.

⸻

Make the Amaretto Raspberry Jam

1. In a saucepan, combine the frozen raspberries, jam sugar, lemon juice and zest, and Amaretto.

2. Bring to a roaring boil, stirring often, and cook for 7 minutes.

3. Test for set on a chilled plate. Once ready, remove from heat and allow to cool completely.

⸻

Make the Almond Swiss Meringue Buttercream

1. Place the egg whites and sugar in a heatproof bowl set over simmering water.

2. Whisk constantly until the mixture reaches 71°C (160°F) and the sugar is completely dissolved.

3. Transfer to a stand mixer fitted with the whisk attachment. Whisk on high speed until stiff peaks form and the bowl is cool (about 10 minutes).

4. Switch to the paddle attachment. Add the butter, a few cubes at a time, and mix until smooth and silky.

5. Beat in the almond extract until fully incorporated.

⸻

Assembly

1. Once the sponge has cooled, cut it in half to create two equal rectangles.

2. Place one half on a serving platter and spread a generous layer of Amaretto raspberry jam over the surface.

3. On the second half, spread a thick layer of Swiss meringue buttercream, then carefully sandwich the two halves together.

4. Use the remaining buttercream to frost the top and sides of the cake.

5. Finish with a garnish of fresh raspberries and mint leaves.

⸻

From My Heart to Yours

I never imagined that making a duck cake in a tent would change my life.

But it did. And so did every one of you.

Being a mum of four at the time (now five!), life was already full, chaotic, joyful — but Bake Off was a dream I held close for years. I doubted myself constantly throughout the show. I struggled with nerves. I had panic attacks on set. And in those moments, the kindness behind the scenes shone so brightly.

Paul once said to me:

“Cristy, you’re an incredible baker — don’t let your nerves get you. Your nerves will be your downfall.”

And that stayed with me. It was the beginning of something — a journey into self-belief I’m still on.

Prue gave me the warmest hugs.

The producers, the paramedics, our “Care Bear” — they all supported me through the most emotional moments. Breathing exercises. Quiet chats. So much time and care.

The other bakers became family, checking in on me even after the show ended.

Bake Off is, and always will be, the most heartfelt, human show — a celebration of home bakers who dare to chase a dream.

And now, beyond the tent, as this incredible Instagram and Substack community has grown, I’ve felt a whole new kind of warmth.

Every like, comment, DM, and share — they matter. They’ve helped me grow into someone who no longer chases perfection, but instead chases joy. Who knows that food — whether baked or cooked — brings us back to ourselves.

So thank you. Truly. From the bottom of my heart.

Here’s to self-belief. To doing the scary thing. To duck cakes.

And to never forgetting that joy belongs in every bite.

With love,

Cristy x