Greek Yogurt Cake with Vanilla

Ingredients:

• • Sugar: 1 cup
  • Vanilla Essence: 1 teaspoon

• Greek Yogurt: 5 individual cups (about 700g or 24 oz), natural flavor
• Cornstarch (optional): 3 tablespoons

Directions:

• • Step 1: Mix the Ingredients
    • • In a large mixing bowl, combine 1 cup of sugar, 1 teaspoon of vanilla essence, and 5 cups of natural Greek yogurt.
    • If you want a thicker texture, add 3 tablespoons of cornstarch (optional).
    • Mix the ingredients thoroughly until there are no lumps.

• Step 2: Prepare the Mold
  • Pour the mixture into a 20 cm (8-inch) round mold, ensuring the surface is smooth.
• Step 3: Bake the Cake
  • • Preheat the oven to 180°C (350°F).
  • Place the cake in the oven and bake for 50 minutes or until golden brown on top and set in the middle.
• Step 4: Cool and Serve
  • • Let the cake cool in the mold before removing it. Slice and serve.

Serving Suggestions:

1. 1. Serve with a drizzle of honey for extra sweetness.
   2. Top with fresh fruits like berries or sliced peaches for a fruity twist.

1. 1. Dust with powdered sugar before serving for a decorative touch.
   2. Add a dollop of whipped cream for added indulgence.
   3. Serve with a side of vanilla ice cream for a cool contrast.

Cooking Tips:

1. 1. If you prefer a smoother texture, strain the Greek yogurt for a few hours before using.
   2. Make sure to mix the ingredients well to avoid any lumps in the batter.
   3. Use a springform pan for easy removal of the cake.

1. If the top starts browning too quickly, cover with foil during the last 10-15 minutes of baking.
2. Let the cake cool completely before slicing to ensure clean cuts.

Nutritional Benefits:

• • Greek Yogurt: Rich in protein, calcium, and probiotics, supporting gut health.

• Cornstarch: Adds structure to the cake, keeping it light and airy.

Dietary Information:

• • Gluten-Free: This cake is naturally gluten-free when made with cornstarch.
  • Vegetarian-Friendly: This recipe is suitable for vegetarians as it contains no meat products.

• Dairy-Free Option: Substitute the Greek yogurt with a dairy-free alternative, such as coconut yogurt, for a dairy-free version.

Nutritional Facts (per slice, based on 8 servings):

• • Calories: 220
  • Protein: 8g

• • Fat: 5g
  • Carbohydrates: 35g
  • Fiber: 0g

Storage:

• Store leftover cake in an airtight container in the refrigerator for up to 3 days.
• You can freeze the cake for up to 1 month. Thaw in the refrigerator overnight before serving.