- 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
