A delicate baked cake with a creamy centre and a lightly golden top, made from simple ingredients. Lovely as a dessert or with coffee.
Ingredients
500 g natural unsweetened Greek yogurt; 4 large eggs; 120 g sugar; 40 g cornflour; 100 ml cooking or whipping cream; the zest of 1 lemon; 1 tsp vanilla essence; a pinch of salt; a little butter for greasing the tin. To decorate (optional): strawberries or berries; honey; icing sugar.
Method
Heat the oven to 170°C. Stir the Greek yogurt in a large bowl until creamy and smooth. Add the eggs one at a time, mixing after each until fully incorporated. Add the sugar and mix until dissolved, without beating excessively so you do not add too much air. Sift in the cornflour a little at a time, stirring to avoid lumps. Stir in the cream, lemon zest, vanilla, and pinch of salt until the mixture is smooth and homogeneous. Grease a springform tin of about 20 cm and line it with baking paper, letting the paper rise slightly above the edges. Pour in the mixture and tap the tin gently on the counter to release any large air bubbles. Bake for 45–55 minutes, until the edges are set and the surface is lightly golden — the centre may still tremble slightly when you move the tin. Turn the oven off and leave the door ajar for 10–15 minutes, then take the cake out and cool completely at room temperature. Refrigerate for at least 3–4 hours so it finishes setting with a firmer texture. Unmould carefully, decorate with berries, a thread of honey, or a dusting of icing sugar, and serve cold.
Tips
Natural Greek yogurt gives the densest, creamiest texture — drain off any excess whey first; the lemon zest pairs beautifully with the softness of the yogurt; do not overbake, as the centre should stay slightly wobbly and will set while chilling; for the creamiest result, leave the cake overnight in the fridge before serving.
