The manna-almond cherry pie is juicy and has a pleasant lemon flavor. The consistency of the pie is quite airy, the dough melts in the mouth. The combination of cherries with almonds and semolina transforms ordinary baked goods into a small culinary masterpiece.
It is necessary
- - 350 g of compote cherries;
- - 300 g creamy yogurt;
- - 200 g semolina;
- - 120 g of sugar;
- - 100 ml of vegetable oil;
- - 100 g of peeled almonds;
- - 1 small bottle of lemon essence;
- - 2 eggs;
- - juice from 1 lemon;
- - salt, baking powder.
- Additionally:
- - 150 g icing sugar;
- - 5 tbsp. tablespoons of lemon juice;
- - a few drops of red dye.
Instructions
Step 1
Place the pitted compote cherries in a colander and drain. Beat eggs with sugar, salt, lemon essence until a frothy consistency. Add lemon juice with vegetable oil and yogurt. The oil should be poured in a thin stream, continuing to stir with a mixer.
Step 2
Separately, mix the semolina with baking powder (2 teaspoons will suffice) and the almonds, ground to flour. Pour the almond-semolina mixture into the dough at once, mix with a mixer briefly but vigorously. Add the cherries and stir with a spoon so that the berries are evenly distributed in the dough.
Step 3
Take a rectangular shape, brush it with oil and lightly dust it with flour. Pour the dough into it, put it in the oven heated to a temperature of 180 degrees. Bake for about 35 minutes, checking the pie with a wooden stick. Remove the finished cake from the oven, let it cool in the form for 15 minutes. Next, transfer the pie to a wire rack and let cool completely.
Step 4
Combine the icing sugar and lemon juice to form a stringy white icing sugar. Transfer 2 tablespoons of the icing to a separate container and tint with red food coloring.
Step 5
Cover the surface of the cake with white icing, and apply red stripes over white. Use a fork to create marble streaks. Wait until the icing has cooled down, after which you can serve the finished manna-almond cherry pie along with tea to the table.
