Instructions

• 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 with a handheld mixer or a stand mixer fitted with the paddle attachment, cream together the butter and sugar for about 3-5 minutes until 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, like ground almonds.
• 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 two prepared tins, smoothing over the surface.
• Bake for about 35 minutes until well risen and a skewer inserted comes out clean. Cool in the tins for 15 minutes before turning out onto a wire rack.
• Meanwhile, prepare the buttercream by creaming the butter and sifted icing sugar until pale. Add pistachio cream, salt, and lemon juice, beating until smooth.
• Once the cakes have cooled, place one on a plate. Pipe half the buttercream on top, then spread raspberry jam over it.
• Top with the second cake and spread remaining buttercream on top. Decorate with raspberries, mint, and chopped pistachios.