Preparation

• Preheat the oven to 350°F and line an 8x8-inch metal baking pan with parchment paper.
• First grind the pistachios. Place 60g (about ½ cup) of roasted salted pistachios in a food processor and pulse until it forms fine crumbs. Be sure not to process too long or it can turn into a paste.
• Make the cake batter. Sift flour, baking powder, matcha powder (if you have it) and salt into a large bowl. Add sugar and ground pistachios and whisk until evenly blended.
• Combine oil, egg, yogurt, milk, vanilla and almond extracts in a medium bowl and whisk until completely smooth.
• Make a well in the center of the dry ingredients and pour the wet ingredients. Gently fold it all together being sure to get down to the bottom and bring up any dry pockets. Stop right when the batter is fully combined and be careful not to over mix.
• Add frozen raspberries and gently fold them through. Do not mix too much or the juices from the berries can turn the batter grey.
• Spread the batter evenly into the prepared pan and bake for 30-35 minutes until a skewer inserted into the center comes out clean. Let cool for 20 minutes in the pan and then transfer cake to a cooling rack.
• Make the raspberry swirl. Place frozen berries and sugar in a small heatproof bowl and mash together with a fork until it looks like jam. Place it in the microwave for 30 second intervals, stirring after each interval, for a total of 1 ½ to 2 minutes until boiling. Set aside to cool and thicken.
• Make the frosting. Place cream, powdered sugar and vanilla into a medium bowl and use an electric hand mixer or a whisk to whip to soft peaks.
• Spread frosting over the cooled cake. Dollop little spoonfuls of the cooled raspberry compote randomly over the frosting and then swirl it in gently.
• Sprinkle extra chopped pistachios on top. Enjoy!