Preheat your oven to 350°F (175°C) and prepare three 6-inch round cake pans by greasing them and lining the bottoms with parchment paper.

In a large mixing bowl, whisk together the pistachio flour, all-purpose flour, and baking powder until well combined.

In another bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy.

With the mixer on low speed, add the eggs one at a time, mixing well after each addition.

Gradually incorporate the dry flour mixture into the creamed butter mixture, alternating with any milk, until just combined.

Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes until a toothpick comes out clean.

Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to wire racks.

Beat the heavy cream until soft peaks form, then fold in the freeze-dried raspberry powder and mix in the raspberry jam.

Once the cake layers have cooled, place one on a serving plate and spread a layer of raspberry buttercream on top, repeating with the second layer.

Place the third layer on top and spread the remaining buttercream across the top and sides.

Dust with powdered sugar or garnish with fresh raspberries before slicing.