Pistachio Cake with Raspberry Layers - Gorgeous and Delicious - Yummy Gusto

Ingredients

• 100g (3/4 cup) ground pistachios, pulverized using a food processor
• 250g (2 sticks + 1 1/2 tablespoons or 16 tablespoons) unsalted butter, softened
• 240g (just over 1 cup) golden caster sugar (superfine sugar in the US)
• 2 tsp baking powder
• 150g (around 1 1/4 cups) all-purpose flour
• 4 large eggs
• 1 tsp vanilla essence
• ¼ tsp fine sea salt
• 280g (2 1/3 cups) sifted icing sugar
• 1 tsp lemon juice
• 2 tbsp pistachio paste (smooth texture)
• ½ tsp fine sea salt
• 175g (13 tablespoons + 1 tsp) unsalted butter, softened
• A handful of fresh raspberries (approx. 250g or 2 cups)
• 3 tbsp raspberry preserve
• 2 tbsp pistachios, roughly chopped
• Some fresh mint leaves