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.
