RASPBERRY, ORANGE AND PISTACHIO CAKE

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