• 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


  • 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

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