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 with parchment paper.

Cream together 250g of softened unsalted butter and 240g of golden caster sugar until light and fluffy, about 3-5 minutes.

Add 1 teaspoon of vanilla extract and then crack in 4 large eggs, mixing thoroughly after each addition until smooth.

Grind 100g of shelled pistachios to fine crumb and sift together 150g of plain flour, 2 teaspoons of baking powder, and ¼ teaspoon of sea salt into the mixing bowl. Fold in ground pistachios.

Divide the batter between the prepared tins and bake for about 35 minutes, or until a skewer comes out clean. Let cool in tins for 15 minutes before transferring to wire racks.

For the buttercream, beat 175g of softened unsalted butter until pale and fluffy, then gradually add 280g of sifted icing sugar. Mix in 2 tablespoons of smooth pistachio cream, ½ teaspoon of fine sea salt, and 1 teaspoon of lemon juice.

Place one cooled cake layer on a serving plate, spread half of the buttercream, then layer 3 tablespoons of raspberry jam. Top with the other cake layer and spread remaining buttercream over the cake.

Decorate with 250g of fresh raspberries and 2 tablespoons of chopped pistachios. Garnish with mint sprigs, and optionally dust with icing sugar.