This wheat-free Greek yogurt cake is a delicious option for those looking for a gluten-free and slightly healthier alternative to traditional cakes. With a moist texture and delicate lemon flavor, this cake is perfect for a quick and easy touch of sweetness.
INGREDIENTS :
3 large eggs
3/4 cup (150 g) sugar
Zest of 1 lemon
4 plain unsweetened Greek yogurts (125 g each) = 2 cups (500 g) Greek yogurt
8 ounces (about 1 cup or 250 g) mascarpone or cream cheese
1 heaped tablespoon of cornstarch
INSTRUCTIONS:
Preheat oven:
Start by preheating the oven to 175°C (350°F). Butter a cake mold or line it with baking paper to prevent it from sticking.
Mix wet ingredients:
In a large bowl, combine eggs and sugar. Beat them together until light and fluffy. Add the lemon zest, Greek yogurt and mascarpone (or cream cheese as a substitute). Mix everything until you obtain a smooth and homogeneous preparation.
Add the cornstarch:
Sift the heaping tablespoon of cornstarch into the wet ingredients. This will thicken the mixture and give structure to the cake without the need for wheat. Mix until smooth, making sure there are no lumps.
