Ingredients:
2 cups (approx. 500 g) of natural Greek yogurt
3 medium eggs
1/2 cup (about 60 g) cornmeal
Sweetener (erythritol, honey or other – quantity may vary)
3 drops of natural vanilla extract
Preparation:
Mix all liquid ingredients in a large bowl: Greek yogurt, eggs, sweetener and vanilla. Mix by hand or with an electric mixer until smooth.
Add the cornstarch and stir gently to avoid lumps.
Suggestions:
for a creamier version, you can replace part of the yogurt with light ricotta.
The cake can be served with fresh fruit, raspberry compote or a sprinkling of cinnamon.
Store in the refrigerator for 2-3 days in an airtight container.
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