Hazelnut and yogurt donut

Ingredients

200g bio flour

50g hazelnut flour

200g sugar

3 eggs

80ml seed oil

1 pot of white yogurt

a pinch of salt

vanilla concentrated flavour

lemon zest

1 pack of baking powder

icing sugar to decorate

Procedure

Preheat the oven at 170°c. In a bowl with a beater, whip the eggs together with the sugar until you obtain a white and frothy mixture. Drizzle the yogurt, salt, grated lemon zest, vanilla concentrated flavour and mix. With a spoon add the flours mixed with the baking powder and mix with a movement going towards the top in order to not let the mixture fall flat. Pour the mixture in the Raggio mould and bake at 170°C for approximately 40 minutes. Let the cake cool down before unmoulding. Decorate with icing sugar before serving.