Raspberry, Orange and Pistachio Cake

Try this simple recipe for a delicious dessert.

Method:

• Set up the barbecue for in-direct cooking at a medium temperature.
• Lightly butter a large drip tray and line with greaseproof paper.
• Put the eggs, caster sugar, vegetable oil, orange juice and zest in a bowl and mix until you have a smooth liquid.
• Sieve in the plain flour and baking powder in thirds (You may find a whisk helps to incorporate everything completely).
• Lightly fold the fresh raspberries through the cake mixture and pour into the prepared drip tray. Sprinkle pistachio nuts over the top.
• 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.
• 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