Preparation

• 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 smooth 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, then add the salt and ground pistachios. Fold in carefully until just combined.
• Divide the batter between the two prepared tins and smooth over the surface.
• Bake for about 35 minutes or until well risen and a skewer comes out clean. Cool in the tins for 15 minutes before turning out.
• Meanwhile, prepare the buttercream by creaming the butter and icing sugar until pale. Add pistachio cream, salt, and lemon juice and beat again.
• Once the cakes are cooled, set one on a plate. Pipe half the buttercream on top, then spread with jam. Top with the second cake and remaining buttercream.
• Decorate with fresh raspberries, mint, and chopped pistachios. Enjoy!