I treat myself to this every night and haven’t gained a gram. It’s the only cake I’m allowed to eat after dinner. It only has 90 calories.

: Combine all liquid ingredients in a large bowl: Greek yogurt, eggs, sweetener, and vanilla. Beat by hand or with an electric whisk until smooth.
Add the sifted cornstarch and stir gently to avoid lumps.

Line an 18-20 cm diameter cake pan with lightly oiled or moistened baking paper to ensure a good grip.

Pour the batter into the pan and smooth the surface with a spatula.
Bake in a preheated oven at 180°C for about 50 minutes, until the surface is light golden brown.
Let the cake cool for at least 30 minutes after baking before removing it from the pan and serving.
Tips
: For a creamier version, you can replace some of the yogurt with light ricotta.
The cake can be served with fresh fruit, raspberry compote, or a pinch of cinnamon.

It will keep in an airtight container in the refrigerator for 2 to 3 days.