Lemon curd cake with pistachios

The lemon curd cake with pistachios is prepared with lemon curd into the dough, and a cascade of icing and chopped pistachios!

	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.