Ingredients:
- Plain Greek Yogurt – 2 cups (about 500 grams)
- Eggs – 4 large
- Cornstarch – 3 tablespoons
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line a cake pan (about 8 inches in diameter) with parchment paper.
- Prepare the batter:
- In a large mixing bowl, whisk the eggs until well beaten and frothy.
- Add the Greek yogurt to the eggs and mix until smooth and well combined.
- Sift in the cornstarch and gently fold it into the yogurt and egg mixture until there are no lumps.
- Bake the cake:
- Pour the batter into the prepared cake pan.
- Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for about 40-45 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
- Cool and serve:
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, you can serve the cake as is or top it with fresh fruits or a light dusting of powdered sugar (if you don’t mind a bit of added sweetness).
Tips:
- For added flavor, you can mix in a teaspoon of vanilla extract or some lemon zest.
- Make sure to use a thick and creamy Greek yogurt for the best texture.
Enjoy your delicious and simple yogurt cake!
