I indulge in it every night and I haven’t taken a single gram. It’s the only cake I can eat after dinner. It has only 90 calories.

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

Add the sifted cornstarch and gently mix to avoid lumps.

Line a baking pan (18–20 cm in diameter) with lightly greased or damp parchment paper so it sticks well.

Pour the batter into the pan and smooth the surface with a spatula.

Bake in a preheated oven at 180°C (350°F) for about 50 minutes, until the top is lightly golden.

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

For a creamier version, replace part of the yogurt with light ricotta.
The cake can be served with fresh fruit, raspberry compote, or a pinch of cinnamon.
Store it in an airtight container in the refrigerator for 2–3 days.