Line a 20 cm ring cake tin with parchment paper and pour your mixture. This may seem quite liquid at this stage, but is the way is supposed to be. Don't worry if the paper will crinkle around the batter, as will contribute to the final effect. If you would like to add some fruit, now is the time preferring sour flours as it will contrast perfectly with the richness and creaminess of the cake. Bake for about 50 minutes until the top is 'burnt'.