Step 1: Preheat and Prepare

Preheat your oven to 160°C (Fan). Grease and line two 20cm loose-based round cake tins with non-stick baking paper. Set aside.

Step 2: Make the Cake Batter

1. In a large bowl, cream together the softened butter and sugar using a handheld or stand mixer for 3-5 minutes until the mixture becomes pale, smooth, and fluffy.
2. Add the vanilla extract and mix again.
3. Incorporate the eggs one at a time, ensuring the batter is smooth before adding the next.
4. Sift in the flour and baking powder, then add salt and finely ground pistachios.
5. Gently fold the ingredients together until just combined.

Step 3: Bake the Cakes

1. Divide the batter evenly between the prepared cake tins.
2. Smooth the surface with a spatula.
3. Bake for about 35 minutes or until a skewer inserted into the center comes out clean.
4. Let the cakes cool in the tins for 15 minutes before transferring them to a wire rack to cool completely.

Step 4: Prepare the Buttercream

1. In a large bowl, beat the softened butter and sifted icing sugar until pale and fluffy.
2. Add pistachio cream, salt, and lemon juice, then beat again.
3. Taste and adjust the lemon juice if needed.

Step 5: Assemble the Cake

1. Place one cake layer on a flat plate.
2. Pipe half the buttercream on top and spread the raspberry jam evenly.
3. Place the second cake layer on top and spread the remaining buttercream.

Step 6: Decorate and Serve

1. Garnish with fresh raspberries, chopped pistachios, and sprigs of fresh mint.
2. Slice, serve, and enjoy!