Beat the eggs and egg yolks together with the sugar using an electric whisk or a stand mixer with a whisk attachment until the mixture is light and frothy.
In the meantime, melt the butter and let it cool. Add it to the egg mixture, continuing to beat. Finally, add the sifted almond flour, flour and yeast, incorporating them with a spatula, without deflating the mixture, therefore with movements from the bottom to the top.
Line a 22/24 cm pan with baking paper or grease and flour. Pour the mixture and bake in a preheated oven at 180° for about 30/35 minutes (always do the toothpick test, my oven is powerful).
Bake and let cool. You can decorate with icing sugar.
