Step 1: Mix the Ingredients
In a large mixing bowl, combine 1 cup of sugar, 1 teaspoon of vanilla essence, and 5 cups of natural Greek yogurt.
If you want a thicker texture, add 3 tablespoons of cornstarch (optional).
Mix the ingredients thoroughly until there are no lumps.
Step 2: Prepare the Mold
Pour the mixture into a 20 cm (8-inch) round mold, ensuring the surface is smooth.
Step 3: Bake the Cake
Preheat the oven to 180°C (350°F).
Place the cake in the oven and bake for 50 minutes or until golden brown on top and set in the middle.
Step 4: Cool and Serve
Let the cake cool in the mold before removing it. Slice and serve.
Serving Suggestions:
Serve with a drizzle of honey for extra sweetness.
Top with fresh fruits like berries or sliced peaches for a fruity twist.
Dust with powdered sugar before serving for a decorative touch.
Add a dollop of whipped cream for added indulgence.
Serve with a side of vanilla ice cream for a cool contrast.
Cooking Tips:
If you prefer a smoother texture, strain the Greek yogurt for a few hours before using.
Make sure to mix the ingredients well to avoid any lumps in the batter.
Use a springform pan for easy removal of the cake.
If the top starts browning too quickly, cover with foil during the last 10-15 minutes of baking.
Let the cake cool completely before slicing to ensure clean cuts.
Nutritional Benefits:
Greek Yogurt: Rich in protein, calcium, and probiotics, supporting gut health.
Cornstarch: Adds structure to the cake, keeping it light and airy.
Dietary Information:
Gluten-Free: This cake is naturally gluten-free when made with cornstarch.
Vegetarian-Friendly: This recipe is suitable for vegetarians as it contains no meat products.
Dairy-Free Option: Substitute the Greek yogurt with a dairy-free alternative, such as coconut yogurt, for a dairy-free version.
Nutritional Facts (per slice, based on 8 servings):
Calories: 220
Protein: 8g
Fat: 5g
Carbohydrates: 35g
Fiber: 0g
Storage:
Store leftover cake in an airtight container in the refrigerator for up to 3 days.
You can freeze the cake for up to 1 month. Thaw in the refrigerator overnight before serving.
Why You’ll Love This Recipe:
Light and Creamy: The Greek yogurt gives this cake a smooth and creamy texture.
Simple Ingredients: With just a few pantry staples, this cake is easy to prepare.
Healthy Twist: Greek yogurt adds a boost of protein, making this cake a guilt-free treat.
Quick and Easy: With minimal prep and just 50 minutes of baking, it’s a convenient dessert option.
Versatile: You can customize the flavor by adding fruit or your favorite toppings.
Conclusion:
This Greek Yogurt Cake with Vanilla is a delightful dessert that’s both light and satisfying. With its creamy texture and subtle vanilla flavor, it’s the perfect balance between sweet and tangy. Whether you’re making it for a casual treat or a special occasion, this cake is sure to impress. Try it out and enjoy a simple yet delicious cake that everyone will love!
Frequently Asked Questions:
1. Can I use flavored yogurt instead of natural Greek yogurt?
Yes, you can use flavored yogurt to add different flavors to the cake, such as vanilla or strawberry.
2. Can I substitute cornstarch with another thickener?
Yes, you can use tapioca starch or potato starch as an alternative to cornstarch.
3. How can I make the cake dairy-free?
Use dairy-free Greek-style yogurt made from almond, coconut, or soy milk.
4. Can I add fruit to the cake batter?
Yes, you can fold in chopped fruits like berries or peaches for added flavor and texture.
5. How do I know when the cake is done baking?
The cake is done when it is golden brown on top and set in the middle. A toothpick inserted into the center should come out clean.
