Step 1: Prepare the cakes

1. Preheat your oven to 160°C Fan / 180°C conventional / 355°F. Grease and line two 20cm (8-inch) round loose-base cake tins with non-stick baking paper.

2. In a large mixing bowl, cream together the softened butter and golden caster sugar using a hand mixer or stand mixer with the paddle attachment. Beat for 3–5 minutes, until pale, fluffy, and mousse-like.

3. Mix in the vanilla extract, then beat in the eggs one at a time, making sure the batter remains smooth after each addition.

4. Sift in the plain flour and baking powder, then add the sea salt and ground pistachios. Fold together gently until just combined.

5. Divide the batter evenly between the two prepared tins and smooth the tops with a spatula or spoon.

6. Bake for 35 minutes, or until the cakes are risen and a skewer inserted into the center comes out clean.

7. Let cakes cool in the tins for 15 minutes, then turn out onto a wire rack and let them cool completely.

Step 2: Make the pistachio buttercream

8. In a clean bowl, beat the softened butter and sifted icing sugar together until pale and fluffy (about 3 minutes).

9. Add the pistachio cream, salt, and lemon juice. Beat again until smooth. Adjust lemon juice to taste.

Step 3: Assemble the cake

10. Place one cooled cake layer on a serving plate. Pipe or spread half the buttercream evenly on top.

11. Gently spread the raspberry jam over the buttercream using a palette knife—don’t go all the way to the edge to avoid overflow.

12. Top with the second cake layer. Pipe or spread the remaining buttercream on top.

Step 4: Decorate

13. Decorate the top of the cake with fresh raspberries, a sprinkle of chopped pistachios, and a few sprigs of mint for a fresh, vibrant finish.

14. Slice and serve!