I make this every night and haven’t gained a single pound. It’s the only cake I can eat after dinner. It’s only 90 calories!

Line a 18-20 cm (7-8 inch) baking pan with lightly greased or damp parchment paper to ensure good adhesion.

Pour the batter into the pan and smooth the surface with a spatula.

Bake in a preheated oven at 180°C (350°F) for about 50 minutes, until the outside is lightly golden. After baking, let the cake cool for at least 30

minutes before removing it from the pan and serving.

Tips

: For a creamier version, replace some of the yogurt with light ricotta.

The cake can be served with fresh fruit, raspberry compote, or a sprinkle of cinnamon.

You can store it in an airtight container in the refrigerator for 2 to 3 days.