Preheat and Prepare : Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.

Make the Cake Batter : In a large mixing bowl, beat the butter and golden caster sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, sift together the plain flour, baking powder, sea salt, and ground pistachios. Gradually fold the dry ingredients into the wet mixture until well combined.

Bake the Cakes : Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Frosting : Beat the unsalted butter (175 g) until creamy. Gradually add the icing sugar and beat until light and fluffy. Mix in the pistachio cream and lemon juice until smooth.

Assemble the Cake : Spread a thin layer of raspberry jam over the top of one cake layer. Pipe or spread a layer of pistachio frosting over the jam. Place the second cake layer on top and spread frosting over the top and sides of the cake.

Garnish : Decorate the cake with fresh raspberries, whole pistachios, and a sprig of fresh mint. Chill for 30 minutes to set before serving.