Ingredients
- 1 cup (245g) plain yogurt (Greek or regular)
- 4 large eggs
- 3 tablespoons cornstarch (or potato starch)
✨ Optional (for flavor enhancement):
- 1–2 tbsp honey, sugar, or maple syrup (if you like it a bit sweet)
- 1 tsp vanilla extract
- Fresh fruit or jam for topping
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 6–7 inch round cake pan or line with parchment paper.
- In a large mixing bowl, whisk the eggs until frothy and pale yellow (2–3 minutes).
- Add the yogurt and mix until well combined and smooth.
- Sift in the cornstarch and stir until there are no lumps. The batter should be smooth and slightly thick.
- Pour the batter into the prepared pan and tap lightly to remove air bubbles.
- Bake for 30–40 minutes or until the top is golden and a toothpick inserted comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack. Chill in the fridge before serving for a firmer texture.
- Serve plain or top with powdered sugar, berries, or a drizzle of honey!
Enjoy this flourless, fluffy, and creamy yogurt cake — it tastes like a light cheesecake! Let me know if you’d like a gluten-free or dairy-free version.