Method

1. Preheat the oven to 170°C and grease and line two small round cake tins.
2. In a large bowl, combine the dry ingredients: self-raising flour, almond flour, baking powder, and chopped pistachios.
3. In a separate bowl, whisk together the melted coconut oil, maple syrup, vanilla paste, eggs, milk, and pistachio cream until smooth. Add the wet ingredients to the dry ingredients and fold gently to form a batter.
4. Divide the batter evenly between the prepared tins. Bake for 30-35 minutes, rotating the cakes halfway through baking, until risen, lightly golden, and cooked through.
5. Remove from the oven and allow the cakes to cool completely before frosting.

Frosting

6. Whip the mascarpone, thickened cream, maple syrup, and vanilla paste until light and fluffy. Gently swirl through 1 tablespoon of the melted raspberries to create a marbled effect.
7. Assemble the cake by layering frosting, raspberry purée, and pistachio cream between the cakes. Finish as desired and serve.