Skip to content
Ingredients:
2 cups (about 500 g) Greek yogurt
3 medium eggs
½ cup (about 60 g) cornstarch
Sweetener (erythritol, honey or other, in varying amounts)
3 drops natural vanilla extract
Preparation:
Mix all liquid ingredients in a large bowl: Greek yogurt, eggs, sweetener and vanilla. Whisk by hand or with an electric mixer until smooth.
Add the sifted cornstarch and mix gently to avoid lumps.
Line a 18-20 cm baking tin with lightly greased or damp baking paper to ensure the batter sticks well.
Pour the batter into the tin and smooth the surface with a spatula.
Bake in a preheated oven at 180 °C for about 50 minutes, or until the top 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 cinnamon sprinkles.
It can be stored in an airtight container in the fridge for 2-3 days.
