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

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

Add 1 teaspoon of vanilla extract and 4 large eggs one at a time, mixing well after each addition.

In a separate bowl, grind 100 g of pistachios and sift together 150 g of plain flour, 2 teaspoons of baking powder, and ¼ teaspoon sea salt. Fold into the creamed mixture.

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

Cream 175 g of softened unsalted butter until pale. Gradually add 280 g of sifted icing sugar, mixing in 2 tablespoons of pistachio cream, ½ teaspoon sea salt, and 1 teaspoon lemon juice until smooth.

Place one cake layer on a plate, spread half the buttercream over it, then add 3 tablespoons of raspberry jam. Top with the second layer.

Spread the remaining buttercream on top and sides, garnishing with fresh raspberries, chopped pistachios, and mint sprigs.