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Ingredients
4 large eggs, separated
½ cup Greek yogurt (plain, full-fat)
¼ cup honey or sugar
3 tablespoons olive oil (light, not extra virgin)
¼ cup all-purpose flour (or almond flour for a nutty touch)
1 tablespoon cornstarch
½ teaspoon vanilla extract
A pinch of salt
Zest of 1 lemon
Instructions
Prepare the Pan
Preheat your oven to 325°F (160°C). Line the bottom of a round baking pan (8-inch) with parchment paper. Lightly oil the sides.
Make the Batter Base
In a bowl, whisk together the Greek yogurt, honey, egg yolks, olive oil, lemon zest, and vanilla until smooth.
Add the flour and cornstarch, and mix gently until no lumps remain.
Whip the Egg Whites
In another clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add 1 tablespoon of sugar or honey (optional) and continue beating until stiff peaks form.
Fold Gently
Using a spatula, fold the whipped egg whites into the yogurt mixture slowly, in three additions. Keep it airy—don’t overmix.
Bake in a Water Bath
Pour the batter into the prepared pan. Place the pan inside a larger baking tray filled with about 1 inch of hot water.
Bake for 40–50 minutes, or until the top is golden and the cake feels set but soft in the center.
Cool Slowly
Turn off the oven and let the cake rest inside with the door slightly open for 10 minutes. Then cool completely before removing from the pan.
Serve
Slice and serve plain, or drizzle with honey and fresh berries for a Mediterranean finish.
Serving Suggestion
Enjoy this light, airy cake with mint tea or Greek coffee. It’s a perfect dessert for warm days or as a refreshing treat after a rich meal.
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