Yogurt and strawberry cake in the microwave, a cross between the MICROWAVE CHEESECAKE and the QUICK PEACH CAKE, a dessert that melts in your mouth and is very similar to semifreddo but can also be listed among SUGAR-FREE DESSERTS. The recipe is easy to make and, of course, lends itself to being prepared with other types of fruit. Excellent served at room temperature or chilled from the refrigerator on hotter days.

By popular demand, this recipe joins the Microwave recipes with Craftina, a wonderful microwave heating pan, versatile and convenient for many recipes. Naturally, a heatproof baking pan (like Crisp) can also be used — just make sure it has high sides and isn’t very wide.

To make the yogurt and strawberry microwave cake you’ll only need a few simple ingredients; if you prefer you can use sugar instead of erythritol in the same amount.

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Difficulty: Very easy
Cost: Inexpensive
Rest time: 30 Minutes
Preparation time: 15 Minutes
Cooking time: 22 Minutes
Portions: 6
Cooking methods: Microwave
Cuisine: Italian
Seasonality: Mother's Day, Spring

Ingredients

2 eggs
1/2 + 2 cup + tbsp erythritol (about 4 oz (by weight))
6 tbsp potato starch (or cornstarch)
1 7/8 cups Greek yogurt (2% fat) (approximately 16 oz (by weight))
1 orange zest (unwaxed orange (or lemon))
1 tsp vanilla (in drops or grated Tonka bean)
1 pinch salt
2 cups strawberries (about 10.5 oz, chopped)
1 tablespoon potato starch (or cornstarch (for dusting the fruit))
butter (for greasing the pan)

What you need

1 Microwave oven
1 Microwave baking pan heatproof/heating material
1 Bowl
1 Electric whisk

How to make the Greek yogurt and strawberry cake in the microwave

Crack the eggs into a bowl — tip: bring the ingredients to room temperature before working them. Add the erythritol and beat with the whisk until the mixture is pale, well aerated and foamy. Sift the potato starch (or cornstarch) and incorporate it into the eggs, always using the electric whisk.
Add the Greek yogurt, orange zest, vanilla and salt, and continue to beat with the whisk. You’ll obtain a light, airy cream.
Separately, wash and chop the strawberries, place them in a small bowl and toss them with the tablespoon of starch. This will prevent them from sinking during cooking. Melt the small piece of butter in the pan for 1 minute at 300 watts in the microwave. Once melted, brush the entire inside of the pan with it. You can also replace the butter with a little oil.
At this point, pour the batter into the pan and level it. Scatter the floured strawberries on top and, with the help of a spatula, press them slightly into the batter.
Place the yogurt and strawberry cake in the microwave and start cooking for 22 minutes using the combined microwave + grill function, choosing a reduced power if possible. Alternatively, after 16 minutes check that the top is not burning. To continue cooking, you can place a sheet of parchment paper on top.
At the end of cooking, remove the cake from the microwave and let it return to room temperature — this will take about 30 minutes. Then trim the cake using a spatula, place a plate on top and invert the cake. You can serve it like this or put it in the refrigerator to cool completely.