Preheat your oven to 160°C (fan) and prepare two 20cm round cake tins with baking parchment.

Cream together 250g of softened unsalted butter and 240g of golden caster sugar until light and fluffy.

Mix in 1 teaspoon of vanilla extract and then add each of the 4 large eggs one at a time.

Sift together 150g of plain flour, 2 teaspoons of baking powder, and ¼ teaspoon of fine sea salt. Fold in 100g of ground pistachios.

Divide the batter between the prepared tins and bake for approximately 35 minutes, or until a skewer comes out clean.

While the cakes cool, prepare the buttercream by creaming together 175g of softened unsalted butter and 280g of sifted icing sugar, then add 2 tablespoons of pistachio cream.

Level the cakes if necessary, then assemble by spreading half of the buttercream on one layer and adding 3 tablespoons of raspberry jam.

Frost the top and sides of the assembled cake with the remaining buttercream, then decorate with raspberries and chopped pistachios.