Instructions:
Prepare the Oven & Pan: Preheat your oven to 180°C (350°F). Line an 18-20 cm (7-8 inch) cake pan with parchment paper and lightly grease it to prevent sticking.
Mix Wet Ingredients: In a large bowl, combine the Greek yogurt, eggs, your chosen sweetener, and vanilla extract. Whisk by hand or with an electric mixer until the mixture is smooth and well-blended.
Incorporate Cornstarch: Sift the cornstarch into the wet ingredients. Gently fold it in with a spatula until just combined and no lumps remain. Be careful not to overmix.
Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for approximately 50 minutes, or until the top is set and has a light golden color.
Cool and Serve: Allow the cake to cool in the pan for at least 30 minutes before carefully removing it. This resting time helps it set perfectly. Serve warm or chilled.
Chef’s Tips:
For a Richer Texture: Substitute half of the Greek yogurt with light ricotta for an even creamier cake.
Storage: Keep the cake in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions: Top with fresh berries, a drizzle of sugar-free raspberry compote, or a dusting of cinnamon for extra flavor.
Indulge lightly every evening—this cake proves that delicious desserts can absolutely be part of a balanced lifestyle
