Quick Rapido Cake

Name: Quick Rapido Cake
Yield: 10
Ingredients: 1/4 cup of butter; 2/3 cup of sugar; 2 egg yolks beaten; 2 cups of all-purpose flour sifted; 1 tablespoon of active dry yeast; 1 tablespoon of baking soda; 1 pinch of salt; 2 cups of almonds finely ground; 1 tablespoon of grated lemon zest; 2/3 cup of hazelnuts chopped

1
1/4 cup of butter
2
2/3 cup of sugar
3
2 egg yolks beaten
4
2 cups of all-purpose flour sifted
5
1 tablespoon of active dry yeast
6
1 tablespoon of baking soda
7
1 pinch of salt
8
2 cups of almonds finely ground
9
1 tablespoon of grated lemon zest
10
2/3 cup of hazelnuts chopped

Ingredients

1
1/4 cup of butter
2
2/3 cup of sugar
3
2 egg yolks beaten
4
2 cups of all-purpose flour sifted
5
1 tablespoon of active dry yeast
6
1 tablespoon of baking soda
7
1 pinch of salt
8
2 cups of almonds finely ground
9
1 tablespoon of grated lemon zest
10
2/3 cup of hazelnuts chopped

Directions

1
Preheat the oven to 170°C
2
Grease and flour a 24 cm x 10.5 cm x 6.5 cm cake pan
3
Beat the butter with sugar until creamy and fluffy
4
Add the eggs and beat well
5
Set aside
6
Sift the flour with yeast, baking soda, and salt
7
Set aside
8
Alternate adding to the butter mixture the sifted flour, almonds, and lemon zest
9
Bake for 50 minutes to 1 hour
10
Let cool before removing from pan
11
Serve at room temperature.