Preheat the oven to 160°C Fan/180°C conventional oven/355°F and grease and line two 20cm loose-based round cake tins with non-stick baking paper. Set them aside.

In a large bowl, cream together the softened butter and golden caster sugar using a handheld mixer or a stand mixer fitted with the paddle attachment for about 3-5 minutes, until the mixture is lighter in color and completely smooth.

Add the vanilla extract to the mixture and mix again.

Add the eggs one at a time, whisking until the batter is completely smooth.

In a food processor, grind the shelled pistachios into a fine crumb.

Sift in the flour and baking powder. Add the fine sea salt and ground pistachios, then fold gently until just combined.

Divide the batter equally between the two prepared tins and smooth the tops with a spatula.

Bake for about 35 minutes, or until well risen and a skewer inserted into the center comes out clean. Let the cakes cool in the tins for 15 minutes, then turn them out onto a wire rack to cool completely.

While the cakes cool, prepare the buttercream. In a large bowl, cream together the softened unsalted butter and sifted icing sugar until pale and increased in size.

Add the pistachio cream, salt, and lemon juice. Beat again until smooth, and taste to adjust the lemon if needed.

Once the cakes are completely cooled, place one on a flat plate. Use a piping bag to pipe half of the buttercream on top, spreading it into an even layer.

Spoon the raspberry jam on top, spreading it smoothly but avoiding the edges. Place the second cake on top and use the remaining buttercream to frost the top.

Decorate the cake with fresh raspberries, chopped pistachios, and sprigs of fresh mint. Enjoy!