Grease and line a baking dish and preheat oven to 180 degrees C.

Sift together the flour, baking powder, baking soda, salt.

In a mixing bowl, mix together the sugar and refined oil.

Add the eggs, one at a time, beating well to mix after each egg.

Add the orange essence and mix.

Now add the flour, in three batches, beating well to mix.

Finally add the sour buttermilk to get the batter to the right consistency. It should not be too wet or too dry.

Bake for 30 minutes or till a skewer inserted in the middle comes out clean.

While the cake is baking, prepare the sugar syrup by boiling 1 cup sugar with 1/2 cup water. Cook till the sugar has dissolved and the syrup has thickened slightly.

Add the chopped pistachios and the rose and orange essence. Taste to see if the flavours are strong enough. Add more if required.

While the cake is hot, poke holes in it with a skewer, and pour the syrup over it. Spread the pistachio evenly over the top of the cake.

Return to the oven. Reduce the temperature to about 100 degree C and allow the cake to heat through for another 5 to 7 minutes. The sugar should just start to crystalise.

Remove from the oven. Cool. And serve.