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 - or until the mixture is lighter in colour, completely 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, like the texture of ground almonds/almond meal.
• Sift in the flour and baking powder before adding the salt and ground pistachios. Fold in carefully until just combined.
• Divide the batter equally between the two prepared tins, then smooth over the surface with a spatula or the back of a spoon to flatten in an even layer.
• Bake for about 35 minutes - or until well risen and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tins for 15 minutes before turning out onto a wire rack to finish cooling completely.
• Meanwhile, prepare the buttercream: in a large bowl with a handheld mixer or a stand mixer fitted with the paddle attachment, cream together the butter and sifted icing sugar until pale and increased in size. Add the pistachio cream, salt and lemon juice and beat again. Taste and adjust the lemon, as needed.
• Once the cakes have completely cooled, set one on a flat plate. Spoon the buttercream into a piping bag and pipe half the buttercream on top in an even layer. Use a palette knife to spread the jam on top in a smooth and even layer. Top with the second cake, followed by the remaining buttercream.
• Decorate with fresh raspberries, sprigs of fresh mint and chopped pistachios. Enjoy!