Ingredients
- 300g thick Greek yoghurt
- 50ml honey
- 20g cornflour
- 2 eggs
Instructions
- In a bowl add all the ingredients and mix until you form a smooth batter.
- In a round baking tin (15cm/6 inches) add some baking paper and pour the batter. Give it a tap/ little shake so it distributes evenly and then add a piece of foil to cover it.
- Bake at 180C for 50 mins (remove the foil after 20 minutes).
- Once the cake is out of the oven let it cool down into the tin for 20 minutes then transfer it to a plate (keep the baking paper for now). Be gentle while transferring the cake to the plate, it will be a little soft and fragile, but don’t worry, it will settle in the fridge.
- Refrigerate for 2 hours. Now the cake had time to settle, remove the baking paper and add some toppings if you like
Optional toppings: I chopped some strawberries and added to a bowl with honey and a squeeze of lemon juice and let it marinade. It was the perfect topping to me.. it is even better the day after when the juices get absorbed by the cake 👌🏼but it can be eaten on its own too 🤗