Yogurt Cornstarch Cake Recipe

Yogurt Cornstarch Cake Recipe

Table of Contents

Ingredients:

    • 400 g sweetened yogurt (~1 2/3 cup)
      (If using plain yogurt, add 3 tablespoons maple syrup, agave syrup, or your preferred sweetener)
    • 4 eggs
    • 40 g cornstarch (~4 tablespoons)
    • 16 cm (6.2 inch) round baking pan
  • Parchment paper

Directions:

    1. Preheat the oven to 180°C (350°F).
    2. 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.
    1. Mix the ingredients in a large bowl: combine yogurt (sweetened or with added syrup), eggs, and cornstarch. Stir until smooth and lump-free.
    2. Pour the mixture into the prepared pan, spreading it evenly.
    3. Bake for 50-60 minutes, or until the cake is set and lightly golden. A toothpick inserted should come out clean.
  1. Cool the cake at room temperature before refrigerating for 2 hours to set the texture.
  2. Serve chilled and enjoy!

Serving Suggestions:

    • 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:

    • 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:

    • 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.
» MORE:  Apple Pecan Cake with Caramel Glaze

Dietary Information:

  • Gluten-free.
  • Can be made refined sugar-free by using natural sweeteners like maple syrup or agave syrup.
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Nutritional Facts (per slice, assuming 8 slices):

    • Calories: 120 kcal
    • 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.

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