In a large bowl, combine all the liquid ingredients: Greek yogurt, eggs, sweetener, and vanilla. Mix by hand or with an electric whisk until smooth and homogeneous.
Add the sifted cornstarch, stirring gently to avoid lumps.
Line an 18-20 cm diameter cake tin with lightly oiled or moistened parchment paper to ensure good adhesion.
Pour the batter into the tin and level the surface with a spatula.
Bake in a preheated oven at 180°C for about 50 minutes, until the surface is lightly golden.
Once baked, let the cake cool for at least 30 minutes before removing it from the tin and serving.
Tips
For a creamier version, you can replace some of the yogurt with light ricotta cheese.
The cake can be served with fresh fruit, raspberry compote, or a sprinkle of cinnamon.
It can be stored in the refrigerator for 2 or 3 days in an airtight container.
