Preparation
: In a large bowl, combine all the liquid ingredients: Greek yogurt, eggs, sweetener, and vanilla. Mix by hand or with an electric mixer until smooth.
Add the sifted cornstarch and stir gently to avoid lumps.
Line an 18-20 cm diameter baking tin with lightly greased or damp baking paper to ensure it adheres well.
Pour the batter into the mold and smooth the surface with a spatula.
Bake in a preheated oven at 180°C for about 50 minutes, until the outside is lightly golden.
After baking, let the cake cool for at least 30 minutes before removing from the mold and serving.
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