Put 150 gr shelled pistachios and 250 gr caster sugar in a food processor and whizz until the nuts are very finely ground.
Heat oven to 180 C. Grease a 20 x 30 cm cake tin and line the base with baking parchment.
Tip the pistachio sugar into a big mixing bowl and add 200 gr butter at room temperature, 280 gr plain flower, 1 1/4 tsp baking powder, 1 1/4 bicarbonate of soda, 3 large eggs, 140 gr full fat yoghurt and zest and juice of 2 lemons. Beat with an electric whisk until smooth and combined.
Stir in 140 gr grated courgette until everything is well mixed.
Scrape into the prepared tin and bake for 35-40 min until cake is risen and golden and a skewer poked into the centre comes out clean. Leave to cool.
Sift 175 gr icing sugar into a bowl and gradually stir in enough lemon juice to get a runny-ish consistency. Drizzle thickly over the cake, and repeat with lemon curd if you like.
Roughly chop 25 gr pistachios and scatter over the icing, together with the zest of 1 lemon.
Leave to set for 10 minutes.
Serve with greek yoghurt or creme anglaise.
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