The 3-ingredient yogurt cake is such a simple dessert that it doesn’t even need flour, even the less experienced can make it by following the instructions. Get a large tub of yogurt, I like unsweetened Greek yogurt, but sweetened is also fine, a handful of cornstarch, and 4 eggs.
To enrich the 3-ingredient yogurt cake, you can add a fourth ingredient to taste, a few tablespoons of fruit jam or fresh blueberries that will make the cake even better. If you haven’t tried the pumpkin and apple jam or the kumquat jam, I recommend trying them.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 3/4 cups Greek yogurt (sweetened or natural + 5 tablespoons of sugar)
- 4 eggs
- 1/3 cup cornstarch (cornflour)
- 3 1/2 tablespoons jam (flavor of your choice)
- 1/2 cup blueberries (fresh)
Steps
In a bowl, beat the eggs and cornstarch with a whisk. Add the sweetened yogurt, if you’ve chosen natural yogurt, also add 5 tablespoons of sugar, and continue to beat the mixture until it becomes smooth and creamy.
In a cake mold with a diameter of 7-8 inches, place a sheet of slightly dampened and wrung out parchment paper.
Pour the yogurt mixture into the mold.
At this point, if you want to enrich the cake, you can add a few teaspoons of jam on top of the mixture, or some fresh blueberries here and there.
Preheat the oven to 340°F fan or 355°F static and bake the yogurt cake for about 35/40 minutes.
As the cake bakes, you will see it puff up and double in volume, which is normal. After the baking time, take it out and let it cool for at least 1 hour. Finally, put it in the refrigerator to chill before removing it from the mold and serving.
