Yoghurt cake

Yoghurt cake made with eggs and fresh Greek yoghurt. A moist dessert that's baked in the oven without any flour.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 40 min
• Total time: 50 min
• Calories: 210 kcal per serving
• Protein: 16 g
• Fat: 8 g
• Carbs: 18 g

Ingredients

• 400g Greek yoghurt
• 4 eggs
• 40g cornflour
• 3 tbsp maple syrup
• 1 tsp vanilla extract

Method

You’ll need: oven · springform tin · mixing bowl · sieve

1. Preheat the oven to 170 °C (150 °C fan) and line a small springform tin with baking paper.
2. Whisk the yoghurt thoroughly with the eggs in a large bowl.
3. Sift in the cornflour, add the maple syrup and vanilla extract and stir until the batter is smooth.
4. Pour the mixture into the tin and bake the cake for 40 minutes, until the top browns.
5. Leave the cake to cool in the switched-off oven, then chill it in the fridge for 2 hours to set.

Good to know

Possibly the easiest cake in the world. This viral baking trend needs just a handful of ingredients and gives you a texture like baked cheesecake.

Swaps

Maple syrup → honey (for a classic yoghurt-and-honey flavour, you can easily swap the maple syrup one for one with runny honey).

Cooking tips

The cake still wobbles a lot straight after baking. Its final firm texture only develops as it cools in the fridge.

Storage

Keep the chilled cake covered in the fridge. It usually tastes even better on the second day.

Allergens

Contains eggs and milk. Completely gluten-free and nut-free.