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  • GBBO winner Dr. Rahul Mandal has created the world’s first ever cake to include 100 ingredients.
  • This record-breaking cake was commissioned by award-winning home-swapping. platform, Love Home Swap as part of their 10th birthday celebrations – and to recognise their global travel community’s optimism and collaboration during the pandemic.
  • Each ingredient represents one of the 100 countries that Love Home Swap has homes in.
  • Ingredients include peaches from Paraguay, tea from Taiwan and cinnamon from the Seychelles.
  • Anyone up for the challenge of recreating the cake can find the recipe at

 Cake fans who are eagerly awaiting the return of the Great British Bake Off later this month can whet their appetites with a stunning showstopper that was created by GBBO winner (and fan favourite) Rahul this week: the world’s first 100-ingredient cake.  

This remarkable creation was commissioned by award-winning, home-swapping platform, Love Home Swap to celebrate their 10th birthday, and to acknowledge their global travel community’s resilience over the last 18 months. With each ingredient representing one of the 100 countries that Love Home Swap’s members have homes in, this cake was an immensely complex project.  

The average cake tends to have around five to 10 ingredients, which most people will be familiar with – eggs, butter, sugar, flour and some kind of flavouring such as cocoa powder or vanilla extract. However, the shopping list for this cake reads like a vivid travel journal, taking travel-lovers through bustling spice markets, fascinating natural wonders, and into the heart of communities and kitchens around the world.  It’s designed to inspire as well as transport cake-lovers to their favourite holiday destinations, with highlights including a number of exotic ingredients alongside some more standard ones: 

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  • Chocolate from Belgium
  • Maple syrup from Canada
  • Oolong tea from Taiwan  
  • Hibiscus from Singapore
  • Cinnamon from the Seychelles
  • Meadowsweet from Kazakhstan
  • Cane sugar from Zambia
  • Sesame seeds from Cyprus
  • Lingonberry jam from Finland
  • Tonka beans from Nigeria
  • And eggs from the United Kingdom

 The stunning creation (which weighs in at over a whopping 50 kilograms and measures over a metre in height) features star-baker and Engineer Researcher Rahul Mandal’s signature creativity and innovation – with five layers depicting a stack of suitcases topped with a globe, all of which have been hand-decorated using fondant icing. The cake layers include the following flavours: chocolate and cherry, mixed fruit and nut, spiced citrus and berry, tropical sponge with tropical jam and white chocolate, passionfruit and peach.  

Célia Pronto, Managing Director of Love Home Swap commented: “Love Home Swap hit a few big milestones in 2021: we turned 10 and we wanted to celebrate the 100 countries on our platform with a celebration cake. So what better way to do that, than by honouring these 100 countries using an ingredient from each one? But this cake is about more than our milestones; we’ve been inspired by the way our global travel community has remained optimistic and pulled together to get through the last 18 months, so this celebration is dedicated to all of them.  The tourism industry is recovering, but we all know the current situation is only just scratching the surface of people’s desire to travel and reconnect. We hope this cake inspires us all to keep dreaming and planning for future adventures.”  

Dr Rahul Mandal, winner of The Great British Bake Off 2018 commented, “As far as baking challenges go, this one was epic and the hardest bake I’ve ever done, but I knew straight away I had to take it on. Like many others I’ve missed going on holiday recently and I appreciate more than ever before how travel – taking a leap, exploring a new place, meeting new people and seeing how others live – is so good for the soul.  When I was asked to take this particular leap, I didn’t have to think twice. The hardest part wasn’t in fact making the cake, it was devising the recipe and ensuring the flavour balance was just right. I wanted to capture the essence of all these wonderful countries and celebrate them in the way only a cake can do.”  

The recipe and step-by-step instructions are available at for anyone brave enough to take on the challenge and recreate this masterpiece at home. Rahul’s main piece of advice? “It’s a big challenge but approach it like you would any other travel adventure; try to relax and enjoy every stage.”  Rahul also provided his top five tips for anyone tackling a showstopping celebration bake: 

  1. Whether your cake includes 100 ingredients or just five, if you’re an amateur baker, always follow the recipe – they are tried-and-tested, so don’t go rogue!
  2. Always measure the ingredients out properly and mix them together well. Baking is more science than art.
  3. Don’t use too much raising agent as your cake will end up rising too quickly in the oven and then fall flat in the middle.
  4. Make sure you know your oven well. Each oven will likely have hot spots which can ruin the bake if you’re not careful with monitoring the heat.
  5. Always be patient. If something doesn’t work, think about what you could do differently and try it again – you’ll get there!

The full ingredients list is below, arranged by country of origin:

Andorra: butter
Antigua and Barbuda: pineapple
Argentina: sunflower seeds
Australia: sunflower oil
Bahamas: sapodilla or chikoo
Barbados: carambola
Belgium: chocolate
Belize: pink grapefruit
Bolivia: tangerines
Botswana: watermelon
Brazil: brazil nuts
Bulgaria: blackcurrants
Burundi: self raising flour
Cambodia: dragon fruit  
Canada: maple syrup
Chile: cacao
China: lemon grass
Colombia: fennel
Costa Rica: black pepper
Croatia: rose petals
Cyprus: sesame seeds
Czech Republic: currants
Democratic Republic of the Congo: peanuts 
Denmark: rye 
Dominican Republic: rice flour 
Ecuador: bananas 
Egypt: apricots 
El Salvador: limes
Estonia: oat and pea flour 
Ethiopia: coffee 
Finland: lingonberry­ jam
France: peaches 
Georgia: pecans 
Germany: white chocolate 
Ghana: chilli
Greece: raisins
Guadeloupe: dried banana
Guatemala: cardamom 
Honduras: melon  
Hong Kong: lychees 
Hungary: pears 
Iceland: redcurrants
India: mango 
Indonesia: cloves 
Ireland: Irish cream liquor 
Israel: nectarines
Italy: hazelnuts 
Ivory Coast: passion fruits 
Jamaica: cashews 
Japan: cherries 
Kazakhstan: meadowsweet 
Kenya: mandarins 
Laos: kaffir lime leaves 
Latvia: birch sap drink 
Lithuania: sour cherries 
Malaysia: papaya 
Malta: figs 
Martinique: citrus peel 
Mauritius: yellow grapefruit 
Mexico: vanilla 
Montenegro: persimmons 
Morocco: almonds 
Netherlands: flour 
New Zealand: kiwi 
Nicaragua: groundnut 
Nigeria: tonka beans 
Norway: juniper berries 
Oman: dates 
Panama: coconut 
Paraguay: doughnut peaches 
Peru: ginger 
Poland: raspberries and berries 
Portugal: grapes 
Qatar: date plum 
Romania: cranberry 
Russia: apple 
Rwanda: maize (corn starch) 
Saint Kitts and Nevis: Kittian brown sugar 
Saint Lucia: lemons 
Seychelles: cinnamon bark 
Singapore: hibiscus 
South Africa: sultanas  
South Korea: strawberries
Spain: olive oil 
Sri Lanka: cassia bark 
Sweden: sugar (from sugar beet) 
Switzerland: yogurt 
Taiwan: oolong tea 
Tanzania: sesame seeds 
Thailand: coriander 
Trinidad and Tobago: pomegranate 
Tunisia: medjool dates 
Turkey: walnuts 
United Arab Emirates: dried fruits 
United Kingdom: eggs 
United States: blueberries 
Uruguay: quince 
Vanuatu: sweet mandarins
Vietnam: custard apples  
Zambia: cane sugar

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