Cherry Apple Cake
|Apples||4 , peeled and sliced|
|Pitted red cherries||375 Milliliter (1 1/2 Cup)|
|Sugar||250 Milliliter (1 Cup)|
|Water||15 Milliliter (1 Tablespoon)|
|Quick tapioca||30 Milliliter (2 Tablespoon)|
|Almond extract||1⁄8 Teaspoon|
|Vegetable oil||175 Milliliter (3/4 Cup)|
|Orange juice||125 Milliliter (1/2 Cup)|
|Almond extract||1⁄2 Teaspoon|
|Flour||500 Milliliter (2 Cups)|
|Baking powder||2 Teaspoon|
|Slivered almonds||2 Tablespoon|
|Brown sugar||4 Tablespoon|
|Whipping cream||2 Tablespoon|
Preheat the oven to 325Â°F (170Â° C).
When you have peeled and sliced the 4 apples, sprinkle them generously with lemon juice and set aside.
Prepare the cherry filling by placing the pitted cherries, 1 cup (250 mL) sugar and water in a saucepan and bring to a quick boil.
Remove from the heat and immediately mix in the tapioca and almond extract.
After combining thoroughly, cool completely until thickened.
Place the eggs, sugar and vegetable oil in a large bowl and beat with an electric beater until very thick; add the orange juice, vanilla and almond extract.
Beat again, gradually adding the flour and baking powder; beat well.
Grease and flour (or spray) a 9" x 13" (23 x 33 cm) baking dish.
Pour half the batter into the pan, lay the apple slices on top and then the cherry filling.
Pour the remaining batter over top of the cherry filling and sprinkle the cake with the slivered almonds and brown sugar.
Bake one hour.
Serve warm with whipped cream.