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.
• 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 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.
• 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, smooth over the surface and bake for about 35 minutes until well risen and a skewer inserted into the centre comes out clean. Let cool in the tins for 15 minutes before transferring to a wire rack.
• Meanwhile, prepare the buttercream by creaming together the butter and sifted icing sugar until pale and increased in size. Add the pistachio cream, salt, and lemon juice and beat again. Adjust the lemon as needed.
• Once the cakes have cooled, set one on a flat plate, pipe half the buttercream on top, spread the jam evenly, top with the second cake and the remaining buttercream.
• Decorate with fresh raspberries, sprigs of fresh mint, and chopped pistachios. Enjoy!