Sooji, a quick breakfast cake from Pakistani home cooking, is made by mixing semolina with yogurt and a little oil, then baking it. This version uses olive oil instead of the solid fat common in classic recipes, making it a heart-friendly breakfast or picnic snack.
In a bowl, mix the semolina, yogurt, sugar, olive oil, and grated lemon zest, then add the baking powder.
Let the mixture rest for 10 minutes so the semolina can absorb the yogurt and soften.
Pour the mixture into a greased cake pan and bake in an oven preheated to 180°C / 355°F for 20 minutes, until a toothpick inserted in the center comes out clean.
Resting the semolina with the yogurt makes the cake more moist, so do not skip this step. Do not slice the cake while it is hot out of the oven, or it may crumble. Allergens: contains wheat (gluten) and dairy.
Keki piknik çantasına koyup parka götürdüm, 3 saat sonra bile nemliliğini koruyordu; zeytinyağlı olduğu için ağır hissettirmiyor, bu da sıcak havada yemeyi kolaylaştırıyor; misafirlerim de tarifi hemen sordu.
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