Raspberry, Orange and Pistachio Cake

  • People

    Serves : 12

  • Prep Time

    10 min.

  • Cooking Time

    30 min.

  • Method



the Ingredients

Raspberry  Orange  Pistachio 346X318
  • 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


Try this simple recipe for a delicious dessert.

  • 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

    All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

    Grill Academy Logo

    More recipes

    You May Also Like