Separate the white from the yolks of 4 eggs
Add 1 pinch of salt to the egg whites
Add 30 g of unrefined sugar (2 tbsp + 1 tsp) Whip
the egg whites
Then add 30 g to the egg yolks
Whisk until until the egg yolks whiten
Add 350 g of Greek yogurt (1 + 1/4 cup)
Add the zest of 1 washed organic lemon
1 tablespoon of baking soda
Add the juice of 1/2 lemon
Add 40 g of sifted starch (1/4 cup)
Add the egg whites in 3-4
batches Mix gently, lifting the mixture
Prepare 1 pie mold of about 25 cm
Bake for 40 min in the bottom of the oven at 180°C (350°F ) Gas Mark 4
After 40 min (leave the cake in the oven off, for another 30 min)
Put in the fridge 1 hour min before cutting
A cake without flour, with double texture. Fluffy and deliciously lemony ♥
Optional: icing sugar or sweetener