Preparation:
In a large bowl, combine all the liquid ingredients: Greek yogurt, eggs, sweetener, and vanilla. Stir until smooth, either by hand or with an electric mixer.
Gently fold in the sifted cornstarch to avoid lumps.
Line an 18-20 cm (7-8 inch) cake tin with lightly greased or dampened parchment paper.
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, or until the top is lightly golden brown.
Let the cake cool for at least 30 minutes after baking before removing it from the tin and serving.
Tips:
For a creamier version, you can substitute some 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 in the refrigerator for 2 to 3 days in an airtight container.
