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Preparation:
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 whisk.
Sift in the cornstarch and gently stir to avoid lumps.
Line a cake pan (18–20 cm in diameter) with lightly greased or moistened baking paper to ensure it sticks well.
Pour the batter into the pan 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 brown.
Let the cake cool for at least 30 minutes after baking before removing it from the pan 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 keeps in the fridge for 2 to 3 days in an airtight container.
