Description
This Healthy 4-Ingredient Yoghurt Cake is a simple, high-protein, and creamy dessert perfect for those seeking a nutritious treat.
Ingredients
Scale
- 300 g thick Greek yoghurt (5% fat, e.g., Fage)
- 50 ml honey
- 20 g cornflour (US cornstarch)
- 2 eggs
Instructions
- In a bowl, combine the Greek yoghurt, honey, cornflour, and eggs. Mix thoroughly until you achieve a smooth, lump-free batter.
- Line a 15cm (6 inch) round baking tin with baking paper. Pour the batter into the tin, then gently tap or shake it so the batter distributes evenly. Cover the top loosely with a piece of foil.
- Place the tin in a preheated oven at 180°C (350°F) and bake for 50 minutes. After 20 minutes, remove the foil to allow the cake to brown slightly on top.
- Once baked, remove the cake from the oven and let it cool in the tin for 20 minutes. Carefully transfer the cake, still on the baking paper, to a plate. The cake will be soft and delicate at this stage.
- Refrigerate the cake for 2 hours to allow it to set and firm up. After chilling, remove the baking paper and add any desired toppings before serving.
Notes
- This cake is naturally sweetened.
- It firms up in the fridge for a better texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 70 mg