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However, you can be left with a slight indentation at the top of the cake, as it rises more on cooking, inevitably to fall.

If the indentation is minimal, you can reduce the icing to 200g icing sugar mixed with 3 tablespoons of cherry juice (bought in a bottle, not arduously squeezed by hand, I should add), but otherwise proceed as below.

Gently pour the mixture into the springform cake tin and bake for 25-30 minutes, until a cake tester comes out clean.

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