I didn't have the right shaped or sized tin but we made do with a smaller tin - but it did mean it took longer to cook as it stayed wobbly in the middle for ages.
We used this recipe and here's how we got on.
|Quarter the glace cherries, then wash them and dust in flour to stop them sinking|
|Folding in the cherries using a whisk|
Now onto the icing.
|Squeezing the lemon|
The cake is ready.
Turned out upside out onto a plate.
Pouring on the icing.
Decorated with cherries and toasted almonds.
Miss T couldn't help licking the icing off the cake!