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:

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.

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:

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.