Combine 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 sifted cornstarch and stir gently to prevent lumps.
Line a 18-20 cm (7-8 inch) baking pan with lightly greased or damp parchment paper to ensure good adhesion.
Pour the batter into the pan and smooth the surface with a spatula.
Bake in a preheated oven at 180°C (350°F) for about 50 minutes, until the outside is lightly golden. After baking, let the cake cool for at least 30 minutes before removing it from the pan and serving.
Tips
: For a creamier version, replace some of the yogurt with light ricotta.
The cake can be served with fresh fruit, raspberry compote, or a sprinkle of cinnamon.
You can store it in an airtight container in the refrigerator for 2 to 3 days.
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