Instructions

• Preheat the oven to 160c Fan/180c conventional oven/355F and grease and line a 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 mousse-like. 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 or blender, grind the pistachios into a fine crumb.
• Sift in the flour and baking powder before adding the salt and ground pistachios, then fold in carefully until just combined.
• Divide the batter equally between the prepared tins and smooth over the surface to flatten in an even layer.
• Bake for about 35 minutes, or until a skewer inserted comes out clean. Let cool in 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 then adding pistachio cream, salt, and lemon juice. Beat again to combine.
• Once the cakes are cooled, set one on a flat plate and pipe half the buttercream on top. Spread jam evenly, top with the second cake, and add the remaining buttercream.
• Decorate with fresh raspberries, sprigs of fresh mint, and chopped pistachios. Enjoy!