Ingredients.
500ml (2 cups) of extra virgin olive oil
8 eggs (whole)
300g(10oz) sugar
350g (12oz) pistachios
60g (2 oz) flour
2 lemon zest, grated
8g (2 tsp) baking powder

for the lemon curd.
8 lemons juiced
6 tbsp sugar
8g (2 tbsp) corn starch
180g (8 tbsp) sugar.

125ml (1/4 cup) of Limoncello liquor

In a mixing bowl beat with the whisk the eggs and the olive oil for 2 minutes.
- add the sugar and keep beating for 2 more minutes.
- add the flour and the baking powder little at the time while mixing at low speed.
-grind the pistachios in a food processor until is a coarse powder.
-add the lemon zest
- add the pistachios to the mixing bowl and mix for 1 minute at higher speed.

prepare a 12x10x2.5 backing pan with a sheet of backing paper oiled with some of the olive oil.
transfer the mixture into the backing pan and level it well.
put it into the oven at 350F for 35 minutes.
when cooked it should have a light hazelnut color. Don’t worry if it looks a little undercooked in the center. Once cold it will have the right consistency.
set aside to cool for a couple of hours.

Prepare the lemon curd.
In a small saucepan put the lemon juice and the sugar. mix well and cook at low flame until boiling. Mix the corn starch with a tbsp of water so that it dissolves into a liquid and add it to the lemon and sugar juice. boil for 1 minute. transfer into a container. set aside.

When the cake is cold enough to be cut, slice it into two half lengthwise, like a sandwich.
wet both the inside surfaces with the Limoncello and top one of them with the curd.
close back the cake with the other half.
let it soak for 1/2 hour and serve it with a dust of powder sugar and a scoop of vanilla ice cream.