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!

To make the dough stick well, line the mold with a diameter of 18-20 cm slightly greased or moistened with baking paper.

Pour the dough into the mould and level the surface with a dick.

Bake in an preheated oven at 180°C for about 50 minutes until the top is slightly browned.

After baking, put the dough aside to cool for at least 30 minutes before removing it from the mold and serving it.

Tip: For a creamier version, replace the yogurt part with a shiny ricotta.  

The dough can be served with fresh fruit, raspberry compote or cinnamon crumbles.

It can be stored in an airtight container in the refrigerator for 2-3 days.