Yogurt Cornstarch Cake Recipe
Table of Contents
Ingredients:
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- 400 g sweetened yogurt (~1 2/3 cup)
(If using plain yogurt, add 3 tablespoons maple syrup, agave syrup, or your preferred sweetener)
- 400 g sweetened yogurt (~1 2/3 cup)
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- 4 eggs
- 40 g cornstarch (~4 tablespoons)
- 16 cm (6.2 inch) round baking pan
- Parchment paper
Directions:
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- Preheat the oven to 180°C (350°F).
- Prepare the pan by drizzling a small amount of water into the 16 cm round baking pan. Line the pan with parchment paper to prevent sticking.
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- Mix the ingredients in a large bowl: combine yogurt (sweetened or with added syrup), eggs, and cornstarch. Stir until smooth and lump-free.
- Pour the mixture into the prepared pan, spreading it evenly.
- Bake for 50-60 minutes, or until the cake is set and lightly golden. A toothpick inserted should come out clean.
- Cool the cake at room temperature before refrigerating for 2 hours to set the texture.
- Serve chilled and enjoy!
Serving Suggestions:
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- Top with fresh berries, a dusting of powdered sugar, or a drizzle of honey.
- Serve alongside a scoop of vanilla ice cream or whipped cream for added richness.
Cooking Tips:
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- For extra flavor, add a teaspoon of vanilla extract or lemon zest to the batter.
- To ensure a smooth texture, mix the batter until fully combined with no lumps.
Nutritional Benefits:
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- Rich in protein from yogurt and eggs.
- Gluten-free, making it suitable for those with gluten sensitivities.
- Contains probiotics from yogurt, which are great for digestion.
Dietary Information:
- Gluten-free.
- Can be made refined sugar-free by using natural sweeteners like maple syrup or agave syrup.
See also Quick and Delicious 5-Minute Bread Recipe
Nutritional Facts (per slice, assuming 8 slices):
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- Calories: 120 kcal
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- Protein: 5 g
- Fat: 5 g
- Carbohydrates: 13 g
- Sugar: 8 g
- Fiber: 0 g
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.