Preheat the oven to 340°F (170°C), conventional setting. Line a tall 7-inch (18 cm) springform pan with parchment paper.

Add the butter and sugar to the bowl of a stand mixer. Beat for about 5 minutes until light and creamy.

Add the eggs one at a time, mixing after each addition. Then add the Greek yogurt, self-rising flour, salt, and pistachio paste. Mix until combined.

Finally, fold the chopped pistachios into the batter.

Transfer the batter to the prepared cake pan and bake for approximately 40 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cake to cool completely.

Meanwhile, prepare the pistachio buttercream. Melt the white chocolate using a double boiler and let it cool to room temperature.

Beat the butter, powdered sugar, and vanilla extract on high speed for about 10 minutes, until the mixture is very pale and fluffy. Beat in the cooled white chocolate, followed by the pistachio paste.

Once the cake has cooled completely, carefully slice it horizontally into three even layers.

Place the second cake layer on top and repeat with another third of the buttercream and the remaining raspberry jam.

Add the final cake layer. Spread the remaining buttercream over the top and sides of the cake, using as much as needed to create your desired finish.

Decorate with finely chopped pistachios and fresh raspberries. Enjoy!