1️⃣ Make the Pistachio Sponge

1. Preheat oven to 170°C (340°F). Grease and line two 8-inch cake tins.
2. In a bowl, whisk together ground pistachios, flour, baking powder, and salt.
3. In a separate bowl, beat butter and sugar until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Stir in vanilla extract and lemon juice.
6. Gently fold in the dry ingredients until combined.
7. Divide the batter between the prepared tins and bake for 30–35 minutes, or until a skewer inserted comes out clean.
8. Let the cakes cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.

2️⃣ Make the Pistachio Buttercream

1. In a bowl, beat butter until smooth.
2. Gradually add icing sugar, beating until fluffy.
3. Mix in pistachio cream until fully combined.

3️⃣ Assemble the Cake

1. Place one cake layer on a serving plate and spread pistachio buttercream evenly over the top.
2. Spoon and spread a thin layer of raspberry jam over the buttercream.
3. Add the second cake layer on top.
4. Cover the entire cake with the remaining pistachio buttercream.

4️⃣ Decorate & Serve

1. Arrange fresh raspberries on top.
2. Sprinkle with chopped pistachios.
3. Garnish with fresh mint sprigs.
4. Slice and enjoy!