- Pre-heat the oven to 155°C/310°F/Gas Mark 2.
- Whisk the eggs and sugar until thick, creamy and pale in colour then add the oil to create a mayonnaise type mix.
- Add the remainder of the ingredients, mix well then pour into a terrine 15cm x 5cm, filling half full and bake for 35 minutes. Allow to cool.
- For the filling and topping, beat together the cream cheese, icing sugar and orange juice until smooth. Slice the cake, fill with the cream cheese mixture the pipe onto the top. Finish with a sprinkling of chopped pistachio nuts.