Pour the mixture into the mold and level the surface with a spatula.
Bake in a preheated oven at 180°C for about 50 minutes, until the surface is lightly golden.
Once cooked, let the cake cool for at least 30 minutes before removing it from the pan and serving.
Tips
For a creamier version, you can replace part of the yogurt with light ricotta.
The cake can be served with fresh fruit, raspberry compote, or a dusting of cinnamon.
It can be stored in the refrigerator for 2 or 3 days in an airtight container.
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