INGREDIENTS
| Ingredients | Quantity in gm | Quantity in cups |
| All purpose flour | 205 gm | 1 cup + ½ cup |
| Oil | 190 gm | 1 cup |
| Corn Flour | 7 gm | 1 tbsp |
| Caster Sugar | 170 gm | ¾ cup |
| Baking Soda | 5 gm | 1 tsp |
| Baking Powder | 2 gm | ½ tsp |
| Salt | 0.5 gm | Pinch |
| Orange Juice | 1 cup | |
| Orange Zest | 6 gm | 1 tbsp |
| Pistachio (Chopped) | 30 gm | ¼ cup |
| Vanilla Essence | 1 gm | ¼ tsp |
METHOD
1. Preheat the oven at 180 C (OTG mode: upper rod + lower rod + fan). Grease and line a 8’ tin and keep aside.
2. In a bowl, sift together all purpose flour, corn flour, baking powder, baking soda and salt.
3. In another bowl, whisk sugar and oil together.
4. Add vanilla essence, orange juice and orange zest, mix well.
5. Add in the dry ingredients in batches to the mixture and mix.
6. Coat the chopped pistachios in some flour and add them to the batter. Do not over mix. 7. Now, pour the batter in the lined tin and bake it at 180 C (OTG mode: lower rod only) for 25-30 minutes or until a toothpick inserted at centre comes out clean.
