Very easy to make and gluten free, not that I needed gluten free, but I do like the low flour (carbohydrate) aspect.
300gm Greek yogurt (very thick)
3 eggs
33 gm cornstarch
juice of one lemon
honey/sugar to sweeten
1. Whisk the eggs, add the other ingredients and mix well, a liquid batter.
2. Pour into baking tray lined with baking paper, bake at 170˚ for an hour.
3. The cake will puff up while baking and deflate when cooling down. Serve cold, on its own or with raspberry coulis.
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