2. Pour the mixture into a greased
22cm ring cake tin. Bake in a preheated
oven for 50 minutes or until a skewer
comes out clean.
3. Icing Sift the icing sugar and stir in
the lemon juice and 80ml warm water.
Loosen the edges of the cake with a blunt
knife and turn out onto a serving platter.
Spoon the icing over the top of the cake.
Fill the hollow in the middle with fresh
berries and serve.
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