First of all, pre heat the oven at 180 degree temperature for 10 minutes. Grease a cake tin with little oil and keep aside.

Sieve together flour, baking soda and baking powder and keep it aside. Add one teaspoon of flour to half of Pistachios and coat them nicely.

In a mixing bowl, beat butter and sugar together for 5 minutes. Now add eggs to it and beat it again until the mixture is fluffy. It will take 3-4 minutes on high speed.

Now add 1/2 cup of orange juice, 1 teaspoon of orange essence, 2 drops of orange colour(if using), and mix well.

Add flour to this in batches and mix well without forming any lumps. Add 1.5 tablespoon of orange zest and flour coated pistachios to it and mix well.

Pour the mixture in the baking tin and bake it for 40-45 minutes.

Meanwhile, in another mixing bowl, add whipping cream, powdered sugar, 1 teaspoon orange essence and 2 drops of orange colour(if using). Beat this until the hard peaks occur. Keep this beaten cream in refrigerator.

After 40 minutes, check by inserting a toothpick in centre of the cake if it’s done. If it comes out clean, take it out otherwise bake it for further few minutes until done.

Take the tin out and let it cool a bit. After some time, take the cake out of tin and let it cool completely on a cooling rack. Once it’s cooled, Divide it into 2 parts.

Soak the both parts of cake with rest of the orange juice with the help of spoon/brush. Now place enough of beaten cream in the centre of one piece and spread it evenly. Place the another part on top and spread the rest of the cream evenly all over.

Garnish with Chopped pistachios and orange zest and cut into pieces.