Directions:
In a bowl add the maple syrup and yogurt and beat.
Add the eggs and continue beating.
Gradually add the cornmeal and beat until everything is well combined and smooth.
Pour the mixture into the cake pan (16cm - pan size), transfer to the oven and bake at 180°C/360°F for 50-60 minutes.
Unmold the cake and let cool.
Transfer to the fridge for at least 3 hours.
Cut into slices and serve.
