I bake them every night and haven't gained a pound. It's the only cake I can eat after dinner. It's only 90 calories!

In a large bowl, combine all liquid ingredients: Greek yogurt, eggs, sweetener, and vanilla. Beat by hand or with an electric mixer until smooth.

Add sifted cornflour and mix gently to avoid lumps.

To ensure the dough sticks well, line a baking tin with a diameter of 18-20 cm with lightly greased or moistened baking paper.

Pour the dough into the pan and level the surface with a spatula.

Bake in an oven preheated to 180°C (350°F) for about 50 minutes, until the top is lightly browned.

After baking, let the cake cool for at least 30 minutes before removing it from the tin and serving.

Tip:
For a creamier version, replace some of the yogurt with light ricotta.

The cake can be served with fresh fruit, raspberry compote or cinnamon crumble.

They can be stored in an airtight container in the refrigerator for 2-3 days.