In a large bowl, combine all the wet ingredients: Greek yogurt, eggs, sweetener, and vanilla. Mix by hand or with an electric mixer until smooth.
Add the sifted cornstarch and mix gently to avoid lumps forming.
To ensure the dough adheres well, line an 18-20 cm diameter pan with lightly greased or moistened baking paper.
Pour the mixture into the pan and level the surface with a spatula.
Bake in a preheated oven at 180°C for about 50 minutes, until the surface is lightly golden.
After baking, let the cake cool for at least 30 minutes before removing it from the pan and serving.
Tip: For a creamier version, replace part of the yogurt with light ricotta.
The cake can be served with fresh fruit, raspberry compote, or cinnamon crumble.
It can be stored in the refrigerator in an airtight container for 2 or 3 days.
