Preheat your oven to 160°C (fan)/180°C (conventional)/355°F. Grease and line two 20cm (8-inch) round cake tins with parchment paper.

In a large mixing bowl, cream 250g of softened unsalted butter and 240g of golden caster sugar together on medium speed for 3-5 minutes until light and fluffy.

On low speed, add 1 tsp of vanilla extract followed by the 4 large eggs, one at a time, ensuring smooth integration.

Grind 100g of shelled pistachios into fine crumbs. Sift together 150g of plain flour, 2 tsp of baking powder, and ¼ tsp of sea salt, and gently fold dry mixture into wet ingredients.

Divide the batter into prepared tins and bake for about 35 minutes or until a skewer inserted comes out clean. Cool in tins for 15 minutes before transferring to wire racks.

For the buttercream, beat 175g of softened unsalted butter with 280g of sifted icing sugar until pale and fluffy. Add 2 tbsp of smooth pistachio cream, ½ tsp fine sea salt, and 1 tsp lemon juice; beat until creamy.

Once cooled, place one cake layer on a serving plate, spread half of the buttercream, top with 3 tbsp of raspberry jam, and place the second cake layer on top, finishing with the remaining buttercream.

Decorate the cake with fresh raspberries and 2 tbsp of chopped pistachios for added crunch. Optionally, garnish with fresh mint sprigs.