ReceptnaptárYiaourtopita (flourless Greek yogurt lemon cake)
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Ingredients
Method
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- Preheat the oven to 170 °C and line a 22 cm tin with baking paper.
- Whisk the yogurt with the yolks, half the honey, the cornflour, lemon zest and juice and vanilla until smooth.
- Whisk the whites with the rest of the honey to stiff peaks and gently fold in.
- Pour into the tin and bake for 35-40 minutes until golden and just set in the middle.
- Serve with fruit once cool; it keeps 4 days in the fridge.
A Receptnaptár original recipe. Calories and protein are estimated.
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