• Preheat the oven: Preheat oven to 180 °C (fan). 
• Wash the lemon: Rinse lemon with hot water, dry, peel, get the juice and set aside
  1 whole lemon
• Beat the egg mixture: In a large bowl, beat oil and sugar until light and creamy. Add the eggs one at a time, mixing well after each.
  220 ml oil, 200 g sugar, 3 pieces eggs
• Chop the pistachios: Roughly chop the pistachios in a food processor.
  70 g pistachios
• Mix the dry ingredients: Combine chopped pistachios with almond flour. Add polenta, baking powder and salt, and mix everything well.
  100 g almond flour, 150 g polenta, 1 teaspoon baking powder, 1 genereous Pinch of salt, 70 g pistachios
• Add lemon: Stir in lemon zest and juice until the batter is smooth.
  1 whole lemon
• Fill the molds: Divide the batter evenly into 8 molds.
• Bake: Bake at 180 °C (fan) for about 30 minutes
• Toothpick test: If the toothpick doesn’t come out clean, bake another 5 minutes at 160 °C.
• Let cool: Let the cakes cool in the molds for 15 minutes. Then carefully remove and let them cool completely on a wire rack.

Glaze:

• Prepare the glaze: Put powdered sugar in a small bowl. Add lemon juice little by little until a thick glaze forms.
  150 g powdered sugar, 2 Teaspoon lemon juice, a few chopped pistachios
• Decorate: Drizzle glaze over the cakes and sprinkle with chopped pistachios.