175g golden caster sugar
3 medium eggs
175g self-raising flour, sifted
75g sour cherries (remember to keep 12 back for the tops of the cakes)
12 bite-size cubes of marzipan (well, or one per cake, as per the cherries)
1-2 lemons (rinds grated)
For the icing - icing sugar and lemon juice. You know how to get the consistency :)
Preheat the oven to 190 degrees (GM 5)
Beat the butter and sugar together, and then add the eggs (beaten) and flour a bit at a time. Add in the sour cherries and lemon zest and mix thoroughly. If it's really dry add a dash of milk.
Spoon half the cake mixture into the cake pans, smoothing it down evenly. Drop a cube of marzipan onto each one and then use the rest of the cake mix up. Get it as even as possible and smooth it flat on the top of each one. Make sure the marzipan is covered.
Bake for 15-20 minutes. Bear in mind that the skewer test won't work for this becuase the marzipan will be goopy, so do the press-spring test (ie, see if it springs back when you press it).
Leave them to cool (be careful getting them out because of the molten marzipan) and then when they're cold make the lemon icing (nice and thick), decorate with a cherry and put them somewhere cool (or cold) to set.