I treat myself to it every night and I don’t gain an ounce. It’s the only cake I’m allowed after dinner. It only has 90 calories!

Method:

In a large bowl, combine all the liquid ingredients: Greek yogurt, eggs, sweetener, and vanilla. Mix by hand or with an electric mixer until smooth and homogeneous.
Gently stir in the sifted cornstarch to avoid lumps.

Line an 18-20 cm diameter cake tin with lightly oiled or moistened 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 (350°F) for approximately 50 minutes, until the surface is lightly golden.
Once baked, allow the cake to cool for at least 30 minutes before removing it from the pan and serving.

Tip:
For a creamier version, you can replace some of the yogurt with low-fat ricotta.

The cake can be served with fresh fruit, raspberry compote or a pinch of cinnamon.

It can be kept for 2 to 3 days in the refrigerator in an airtight container.