Preheat your oven to 160°C (320°F) for a fan oven or 180°C (355°F) for a conventional oven.

Grease two 20cm (8-inch) round cake tins with butter and line the bottoms with parchment paper.

In a mixing bowl, combine 250g of softened unsalted butter and 240g of golden caster sugar. Beat until pale and fluffy.

Add four large eggs one at a time, mixing in 1 teaspoon of vanilla extract until smooth.

Grind 100g of shelled pistachios into a fine crumb. Sift together 150g of plain flour, 2 teaspoons of baking powder, and ¼ teaspoon of sea salt. Fold in ground pistachios.

Gradually add the dry mixture to the butter and egg batter, folding gently until just combined.

Divide the batter between the two prepared tins. Bake for about 35 minutes until golden brown and a skewer comes out clean.

Allow the cakes to cool in the tins for 15 minutes before transferring to a wire rack to cool completely.

In a clean bowl, beat 175g of softened unsalted butter until creamy. Gradually add 280g of sifted icing sugar until fluffy, then mix in 2 tablespoons of pistachio cream, ½ teaspoon of fine sea salt, and 1 teaspoon of lemon juice.

Once cooled, place one cake layer on a serving plate. Spread half of the buttercream over the top, add 3 tablespoons of raspberry jam, and top with the second layer. Frost the remaining buttercream over the entire cake.

Decorate with fresh raspberries, sprinkle chopped toasted pistachios, and add mint sprigs. Optionally dust with icing sugar.