1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.

3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

4. In another bowl, whisk together the ground pistachios, flour, baking powder, and salt.

5. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.

6. Divide the batter evenly between the prepared pans and smooth the tops.

7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

8. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

9. While cakes are cooling, whip the heavy cream (with sugar and vanilla if using) until stiff peaks form.

10. Place one cake layer on a serving plate. Spread with whipped cream and top with raspberries.

11. Add the second cake layer. Frost the top and sides with remaining whipped cream.

12. Press chopped pistachios onto the sides of the cake and decorate the top with more raspberries.

13. Chill for at least 1 hour before slicing and serving.