Instructions
Mix all liquid ingredients in a large bowl: Greek yogurt, eggs, sweetener, and vanilla. Beat by hand or with an electric mixer until smooth.
Add the sifted cornstarch and stir gently to avoid lumps.
Line a 18–20 cm baking pan with lightly greased or damp parchment paper to ensure good adhesion.
Pour the batter into the pan and smooth the surface with a spatula.
Bake in a preheated oven at 180°C for about 50 minutes, until the outside is lightly golden brown. Let the cake cool for at least 30 minutes after baking before removing it from the tin and serving.
Tip: For a creamier version, replace some of the yoghurt with light ricotta.
The cake can be served with fresh fruit, raspberry compote or a pinch of cinnamon.
You can store it in an airtight container in the fridge for 2-3 days.
