Discover the ultimate in light and fluffy cakes with this Greek yogurt cake that’s free from butter and oil. This cake melts in your mouth, offering a delicate sweetness and a rich texture thanks to the creamy Greek yogurt. Simple to make and relatively light, it’s a perfect treat for those who want to enjoy a delicious dessert without the extra calories.
Why You’ll Love This: This Greek yogurt cake is a marvel of simplicity and flavor. The use of Greek yogurt gives it a moist, tender crumb that’s enhanced by the subtle notes of vanilla and a hint of rum or orange juice. It’s light on the palate and lower in fat compared to traditional cakes, making it a guilt-free indulgence. The process is straightforward, and the result is a cake that’s as satisfying to make as it is to eat.
Perfect Occasion: Ideal for any time of day, this cake is perfect for breakfast, a light dessert, or an afternoon snack with tea or coffee. It’s a great choice for casual gatherings, family meals, or even as a treat to bring to work. Its lightness makes it suitable for warmer days when you want something sweet but not too heavy.
Decoration Tips: For a simple yet elegant finish, dust the top of the cake with powdered sugar. You can also garnish with fresh berries or a few mint leaves for a pop of color and added flavor. Serving it with a dollop of whipped cream or a side of fruit compote can enhance its presentation and taste.
Ingredients:
- 4 eggs
- 100g sugar (or sweetener of choice for a lighter version)
- 450g Greek yogurt
- 1 teaspoon vanilla essence
- 60g cornstarch
- 2 tablespoons rum or juice of 1/2 orange
- 1 packet of baking powder
- A pinch of salt
- Powdered sugar for dusting
Instructions:
- Separate the eggs: Place the yolks and whites in separate bowls, ensuring no yolk residue remains in the whites.
- Prepare the yolk mixture: Beat the yolks with sugar and vanilla until the mixture is light and fluffy. Add the Greek yogurt, cornstarch, baking powder, and rum (or orange juice), and mix until well combined.
- Beat the egg whites: In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Combine mixtures: Gently fold the beaten egg whites into the yolk mixture in several additions, incorporating carefully from bottom to top to maintain the fluffiness.
- Bake the cake: Preheat your oven to 170°C. Line a 22 cm cake pan with parchment paper and pour in the batter. Bake for about 50 minutes, adjusting based on your oven. Check doneness with a toothpick inserted in the center.
- Cool and serve: Let the cake cool in the pan before transferring it to a wire rack. Serve warm or cold, dusted with powdered sugar to taste.
Enjoy this light and delightful Greek Yogurt Cake, a perfect blend of simplicity and flavor that will make any occasion special!
