3-Ingredient Yogurt Custard Cake

• 2 cups (about 500 g) plain Greek yogurt or thick yogurt
• 4 large eggs
• ½ cup (100 g) sugar (adjust to taste)

Instructions

1. Preheat oven: 170°C (340°F). Line a small cake pan (about 8-inch/20 cm) with baking paper.
2. Mix: Whisk eggs and sugar until combined. Add yogurt and mix until smooth.
3. Bake: Pour into the pan and bake for 45–60 minutes until the center is set but still slightly jiggly.
4. Cool: Let it cool completely, then refrigerate for at least 2 hours for a firmer custard texture.
5. Serve: Enjoy plain or with berries, a dusting of powdered sugar, or a little honey.

Tips

• Use thick Greek yogurt for the best custard-like consistency.
• If you prefer a sweeter cake, add a little more sugar or vanilla (though vanilla would make it a 4th ingredient).
• The cake may puff up while baking and settle as it cools—that’s normal.