A quick breakfast cake from Pakistani home cooking, sooji cake mixes semolina with yoghurt and a little oil before baking. Using olive oil instead of butter, this version makes a heart-healthy breakfast and picnic snack.
Mix the semolina with the yoghurt, sugar, olive oil and lemon zest, then stir in the baking powder.
Let the batter rest for 10 minutes; this lets the semolina swell and soften with the yoghurt.
Pour the batter into a greased cake tin and bake in an oven preheated to 180°C for 20 minutes, until a skewer inserted into the centre comes out clean.
Letting the semolina rest with the yoghurt makes the cake moister, don't skip this step. Don't slice the cake while it's hot straight from the oven, it can fall apart. Allergens: contains wheat (gluten), milk and dairy.
Adding a few drops of rose water instead of lemon zest gives a more traditional aroma.
Admin DadaGastro · verified in test kitchenKeki 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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