Ingredients
- Greek YogurtUse a full-fat, plain Greek yogurt for the best texture and richness; the thickness is crucial for the cake's density and creaminess.
- EggsLarge eggs at room temperature are necessary for proper aeration and binding; they provide the primary structure since we omit flour.
- SweetenerGranulated sugar is standard, but you can also use a fine cane sugar or substitute it with a granulated non-sugar sweetener, adjusting to your preferred level of sweetness.
Instructions
- Step 1:Prepping the Pan and Oven
- Step 2:Combining the Base Ingredients
- Step 3:Incorporating the Eggs
- Step 4:The Baking Process
- Step 5:Cooling and Setting
Notes
- Store leftovers wrapped tightly in the refrigerator for up to 4 days, but allow the cake to sit at room temperature for 15 minutes before serving to restore its optimal creamy texture.
- Reheating is generally not recommended as it can turn the custardy crumb rubbery; if you need to warm it, use a very low oven (250°F) for no more than five minutes to just take the chill off.
- For the ultimate experience, serve chilled slices topped with fresh berries, a dusting of confectioners' sugar, and a spoonful of honey or raspberry jam to beautifully balance the yogurt's natural tang.
- Since there is no flour for structure, the thickness of your Greek yogurt is critical; if yours seems too thin, strain it through cheesecloth for an hour or two to ensure the density needed for a successful, creamy final bake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 75g)
- Calories: 78
- Sodium: 36mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: *The daily value (%DV) for Unsaturated Fat has not been established.
- Trans Fat: 0g
- Protein: 7.5g