Cherry bakewell cake

The challenge by sweet and simple bakes this time was to bake a chery bakewell cake. It looked beautiful and I wanted to bake this time , also I did not want to miss this month again.
I followed exactly the same recipe, except that I did not have icing sugar, so I just used a sugar glaze with lemon juice. But whatever the changes I made , we all loved the cake and it got over in a day. You can find the original recipe here.
Ingredients-
For The Cake
Butter(well softened)- 200g+for greasing
caster sugar-100g (4 oz)
ground almonds-100g
Self-raising flour-100g
baking powder-1tsp
½ teaspoon almond extract or essence- I did not use
large eggs-4
Pinch of salt

For The Filling & Top
Raspberry jam-175g(1/2 bottle)
Fine sugar-5-6 teaspoons
Lemon juice- 1tbsp
1 tablespoon flaked almonds, lightly toasted

Method

Pre-heat the oven to 190°C/fan 160°C/350°F/Gas mark 4. Using electric beaters, beat together all the cake ingredients until smooth. Divide the batter equally between tins and level the tops with a spatula. Bake in the centre of the oven for 30 minutes or until golden brown and springy to the touch or a skewer inserted into the centre comes out clean. *Do not open the oven door until 25 minutes of baking to check the cake*. Place the tins onto a wire rack to cool for 5 minutes before turning out to fully cool. Make sure the top of one of the cakes is facing up as you’ll want a smooth surface for the icing later on. When cool, put one sponge on a serving plate, then spread with conserve/jam. Sandwich the second sponge on top.

Mix the sugar in lime juice.Spread evenly on the top and let it dribble over the sides. Scatter with toasted flaked almonds and glaced cherries on the and leave to set for a few minutes before cutting.