Preheat your oven to 160°C (fan) or 180°C (conventional). Prepare two 20 cm round cake tins by greasing them thoroughly and lining the bottoms with baking paper.

In a large mixing bowl, cream together the softened unsalted butter and golden caster sugar for 3-5 minutes until light and fluffy. Add vanilla extract and mix well.

Incorporate the eggs one at a time into the butter-sugar mixture, mixing on low speed until each egg is fully integrated.

Finely grind the shelled pistachios until crumb-like. Sift in the plain flour, baking powder, and fine sea salt. Carefully fold this mixture into the wet ingredients.

Divide the batter evenly between the two prepared cake tins. Bake for about 35 minutes or until a skewer comes out clean. Let them cool in their tins for 15 minutes before transferring to wire racks.

In a mixing bowl, beat the softened unsalted butter until creamy. Gradually sift in the icing sugar while mixing until pale and fluffy. Add pistachio cream, fine sea salt, and lemon juice, mixing until well-combined.

Once the cake layers are cooled, place one layer on a serving plate. Spread half of the buttercream over the top, then add the raspberry jam, and place the second cake layer on top. Use remaining buttercream to frost the cake.

Decorate the cake with fresh raspberries and chopped pistachios. Finish with mint sprigs. Slice and enjoy!