I treat myself to this every night and I don’t gain an ounce. It’s the only cake allowed after dinner. It only has 90 calories!
Ingredients:
2 cups (about 500 g) of plain Greek yogurt
3 medium eggs
½ cup (about 60 g) cornstarch
Sweetener (erythritol, honey or other, in varying amounts)
3 drops of natural vanilla extract
Method:
In a large bowl, combine all the liquid ingredients: Greek yogurt, eggs, sweetener, and vanilla. Mix by hand or with an electric whisk until smooth and evenly blended.
Add the sifted cornstarch, stirring gently to avoid lumps.
Line an 18-20cm diameter cake tin with lightly oiled or dampened baking paper to ensure good adhesion.
Pour the batter into the mold and smooth the surface with a spatula.
Bake in a preheated oven at 180°C for about 50 minutes, until the surface is lightly golden.
Once baked, let the cake cool for at least 30 minutes before removing from the mold and serving.
Tips:
For a creamier version, you can replace part of the yogurt with light ricotta.
The cake can be served with fresh fruit, raspberry compote or a sprinkle of cinnamon.
It can be stored for 2 to 3 days in the refrigerator in an airtight container.
