Preparation

• Preheat the oven to 160c Fan/180c conventional oven/355F and grease and line 2 x 20cm loose-based round cake tins with non-stick baking paper. Set aside.
• In a large bowl, cream together the butter and sugar for about 3-5 minutes until the mixture is lighter in colour and smooth. Add the vanilla extract and mix again.
• Add the eggs, one at a time, whisking until the batter is completely smooth.
• In a food processor, grind the pistachios into a fine crumb. Sift in the flour and baking powder, then add the salt and ground pistachios. Fold in carefully until just combined.
• Divide the batter equally between the prepared tins and smooth over the surface. Bake for about 35 minutes or until a skewer inserted into the centre comes out clean. Cool in the tins for 15 minutes before transferring to a wire rack.
• Prepare the buttercream by creaming the butter and sifted icing sugar until pale and increased in size. Add the pistachio cream, salt, and lemon juice, and beat again. Adjust lemon as needed.
• Once the cakes are completely cooled, place one on a flat plate. Pipe half the buttercream on top, then spread the jam evenly on top. Top with the second cake and the remaining buttercream.
• Decorate with fresh raspberries, mint sprigs, and chopped pistachios. Enjoy!