RASPBERRY, ORANGE AND PISTACHIO CAKE
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 12
Skip to ingredients
- 4 large eggs
- 150g caster sugar
- 6 tbsp vegetable oil
- 2 oranges, juice and zest of
- 300g plain flour
- 25g baking powder
- 200g fresh raspberries
- 1 bag pistachio nuts, shelled
Method
step 1
Set up the barbecue for in-direct cooking at a medium temperature.step 2
Lightly butter a large drip tray and line with greaseproof paper.step 3
Put the eggs, caster sugar, vegetable oil, orange juice and zest in a bowl and mix until you have a smooth liquid.step 4
Sieve in the plain flour and baking powder in thirds (You may find a whisk helps to incorporate everything completely).step 5
Lightly fold the fresh raspberries through the cake mixture and pour into the prepared drip tray. Sprinkle pistachio nuts over the top.step 6
Place the second drip pan upside down on your barbecue over the area of in-direct heat, use this to elevate your cake off the grill.step 7
Bake for 30 minutes or until you are able to insert a small skewer into the centre of the cake and it comes out clean
