In a large bowl, combine all liquid ingredients: Greek yogurt, eggs, sweetener, and vanilla. Beat or use an electric mixer until smooth.
Add sifted cornstarch and use a gentle method to prevent lumps.
To ensure the dough sticks well, line an 18-20 cm baking tin with lightly greased or moistened baking paper.
Pour the batter into the pan and smooth it out with a spatula.
Bake in an oven preheated to 180°C (350°F) for about 50 minutes, until the top is lightly browned.
After baking, allow the cake to cool for at least 30 minutes before removing it from the tin and serving.
For
a creamier version, replace some of the yogurt with light ricotta.
The cake can be made with fresh fruit, raspberry compote or cinnamon crumble.
They can be placed in an airtight container in the refrigerator for 2-3 days.
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