Preparation
Combine all liquid ingredients in a large bowl: Greek yogurt, eggs, sweetener, and vanilla. Stir by hand or with an electric whisk until smooth.
Add the sifted cornstarch and stir gently to avoid lumps.
Line an 18–20 cm (7–8 inch) cake pan with lightly oiled or dampened parchment paper to ensure good adhesion.
Pour the batter into the pan and smooth the surface with a spatula.
Bake in a preheated oven at 180°C (350°F) for about 50 minutes, or 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, replace some of the yogurt with light ricotta.
The cake can be served with fresh fruit, raspberry compote, or a sprinkle of cinnamon.
It will keep for 2 to 3 days in the refrigerator in an airtight container.
