250 g all purpose flour
120 g sugar
2 eggs
50 g seeds oil
125 ml plain yogurt
180 g lemon curd (bought or homemade)
10 g baking powder
a pinch of salt
to decorate
120 g icing sugar
2-3 tablespoons water
vanilla extract
a handful of chopped pistachios


1.Beat the eggs with the sugar in a bowl. Add the oil, then add the lemon curd and the yogurt.
2.Mix well then add the sifted flour with the baking powder and a pinch of salt.
3. Pour the mixture into the greased and floured mold. Bake in a preheated oven at 180 ° C for about 40 minutes (do the toothpick test). Remove from the oven and let cool on a wire rack.
4.When the cake is cold, proceed with the decoration. In a small bowl mix the icing sugar and vanillin with a little water, stirring well to obtain a fluid glaze. You decide how much: I like it thick and opaque, but if you prefer it lighter, increase the water slightly. However, always add very little at a time to better adjust yourself.
5.Pour the icing on the cake and spread over the chopped pistachios. Keep at room temperature for 2-3 days, enclosed in an airtight container.
The lemon curd cake with pistachios is prepared with lemon curd into the dough, and a cascade of icing and chopped pistachios!

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