You will need
  • 350 g of compote of 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 of 1 lemon;
  • salt, baking powder.
  • Additionally:
  • - 150 g of powdered sugar;
  • - 5 tablespoons of lemon juice;
  • - a few drops of red dye.
Put in a colander compote cherries and let them drain. Process thoroughly until frothy consistency of the eggs with the sugar, salt, lemon essence. Add the lemon juice with vegetable oil and yogurt. The oil should pour in a thin stream, mixing with a mixer.
Mix semolina with baking powder (2 teaspoons is enough) and almonds, ground to flour. Pour at once almond-semolina mixture to the dough and mix with a mixer briefly but intensely. Add the cherries and mix with a spoon already, so the berries are evenly distributed in the dough.
Take a rectangular shape, brush it with butter and lightly powder with flour. Pour into it the dough, put it in the oven, heated to a temperature of 180 degrees. Bake for about 35 minutes, checking the readiness of the cake with a wooden skewer. The finished cake remove from the oven and allow to cool in pan for 15 minutes. Then put the pie on a rack and allow it to cool completely.
Combine the icing sugar with lemon juice to form a sticky white icing. Transfer to the bowl with 2 tablespoons of the glaze and touch up her red food dye.
RUB surface of cake with white icing, and apply the red stripes over white. With a fork to create the marble streaks. Wait until the frosting has cooled, you can then submit the finished manno-almond cherry pie with tea to the table.