Fluffy Greek Yogurt Cake

“Who knew you could bake yogurt? Greek Yogurt is not an ingredient I use very often, but the recipe was surprisingly simple, so I decided to give it a try. If you’re not a fan of yogurt flavour, you might want to skip this recipe. Once it’s cooled and served, you can expect a texture similar to that of a baked cheesecake, and you can diversify the sweetness by using syrup, cut fruits, honey, or a fruit compote to enhance the base.”

Ingredients:

400ml Plain Greek Yogurt (or Vanilla Greek Yogurt)

4 Large eggs

5 tablespoons of cornflour

½ cup sugar (Optional: You can leave it out if you prefer a less sweet cake)

Method:

Preheat the oven to 180°C and grease a 6-inch baking tin with oil. Line it with baking paper, making sure the paper extends to the brim of the baking pan.

In a large bowl, whisk together the sugar and yogurt.

Add the four eggs and whisk until the batter is smooth. Then sift in the cornflour, continuing to whisk until it’s completely mixed through.

Pour the batter into the baking pan and bake at 180°C for one hour. The top of the cake will become golden brown.

Once the cake is removed from the oven, it will slowly start to deflate. Leave it in the tin while it cools down on the counter for half an hour.

Next, transfer the cake to the fridge to cool for about two hours, still keeping it in the tin.

Remove the cake from the fridge 15 minutes before serving to decorate it with your preferred toppings.

Angela Büchner