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. 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 equally between the two prepared tins, and flatten the surface with a spatula.
• Bake for about 35 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tins for 15 minutes before removing to a wire rack to cool completely.
• Prepare the buttercream by creaming together the butter and icing sugar until pale. Add the pistachio cream, salt, and lemon juice, and beat again.
• Once cooled, set one cake on a plate. Pipe half the buttercream on top, spread the jam, then top with the second cake and remaining buttercream.
• Decorate with fresh raspberries, mint sprigs, and chopped pistachios. Enjoy!