Introduction:
This gluten-free Greek yogurt cake is a delicious option for those looking for a gluten-free and slightly healthier alternative to traditional cakes. With its moist texture and delicate lemon flavor, this cake is perfect for a quick and easy sweet snack.
Ingredients:
3 large eggs,
150g sugar,
Zest of 1 lemon,
4 natural unsweetened Greek yogurts (125g each) = 500g Greek yogurt,
approx. 250g mascarpone or cream cheese,
1 heaped tablespoon cornstarch
Instructions:
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Preheat oven:
Preheat oven to 175°C (350°F). Grease a baking sheet or line it with parchment paper to prevent the mixture from sticking.
Combine the wet ingredients:
Combine the eggs and sugar in a large bowl. Beat until light and fluffy. Add lemon zest, Greek yogurt, and mascarpone (or cream cheese). Mix until smooth.
Add cornstarch:
Sift a heaping tablespoon of cornstarch into the wet ingredients. This thickens the mixture and adds structure to the cake without the need for wheat flour. Mix until smooth, but avoid lumps.
Bake the cake:
Pour the mixture into the prepared pan. Smooth the surface with a spatula to ensure even baking. Place the cake in the preheated oven and bake for about 35–40 minutes, or until firm and a toothpick inserted in the center comes out clean.
Cool and serve:
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