Step-by-Step Instructions

• Preheat your oven to 160°C (fan) or 180°C (conventional) (355°F).
• Grease and line two 20cm (8-inch) round cake tins with non-stick baking paper.
• Beat softened butter and golden caster sugar together until pale and creamy, about 3-5 minutes.
• Add vanilla extract and eggs, one at a time, mixing thoroughly after each.
• Grind shelled pistachios until sandy in texture but not a paste.
• Sift together plain flour, baking powder, and salt. Gently fold into the wet ingredients along with ground pistachios.
• Divide the batter evenly between the prepared cake tins and smooth the tops.
• Bake for 25-30 minutes, or until a toothpick comes out clean.
• Cool the cakes in the tins for 15 minutes before transferring to a wire rack to cool completely.
• Cream together softened butter and sifted icing sugar until fluffy, about 3-5 minutes.
• Mix in pistachio cream, salt, and lemon juice into the buttercream until smooth.
• Place one cake layer on a serving plate. Spread half of the buttercream over the top.
• Spoon raspberry jam over the buttercream layer, smoothing it out.
• Gently place the second cake layer on top. Use remaining buttercream to cover the top.
• Decorate with fresh raspberries, chopped pistachios, and mint sprigs.
• Serve immediately or store at room temperature for up to two days.