Mix all the liquid ingredients in a large bowl: Greek yogurt, eggs, sweetener, and vanilla. Stir until smooth, either by hand or with an electric mixer. Incorporate the sifted cornstarch and stir gently to avoid lumps.
Line a cake tin (18 to 20 cm in diameter) with lightly greased or dampened parchment paper so it adheres well.
Pour the batter into the tin and smooth the surface with a spatula.
Bake in a preheated oven at 180°C (356°F) for about 50 minutes, until the surface is lightly golden.
Let the cake cool for at least 30 minutes after baking before removing it from the tin and serving.
Healthy Flours
Fat-Free Yogurt
Tips:
For a creamier version, you can substitute some of the yogurt with light ricotta cheese.
The cake can be served with fresh fruit, raspberry compote, or a sprinkle of cinnamon.
It keeps in the refrigerator for 2 to 3 days in an airtight container.
