Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

In a large mixing bowl, whisk together 1 cup of pistachio flour, 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt until combined.

In another bowl, cream ½ cup of unsalted butter and 1 cup of sugar until light and fluffy.

Add 3 eggs, one at a time, mixing well after each.

Stir in ¾ cup of buttermilk, then gradually fold in the dry ingredients until just combined.

Divide the cake batter evenly between the prepared pans and smooth the tops with a spatula.

Place the pans in the preheated oven and bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.

Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes.

Gently transfer the cakes to wire racks to cool completely.

In a medium bowl, mash 1 cup of fresh raspberries with 2 tablespoons of sugar until they release their juices, creating a chunky sauce.

Set the mixture aside to allow the flavors to meld and the sugar to dissolve.

In a clean bowl, beat 8 ounces of cream cheese with 2 cups of powdered sugar until it becomes smooth and creamy.

Scrape down the sides of the bowl to ensure everything is well blended.

Place one layer of the pistachio cake on a serving platter.

Spread a generous layer of the raspberry filling over the top.

Carefully place the second layer of cake on top, followed by a generous layer of cream cheese frosting.

Smooth the frosting over the top and down the sides.

Garnish the top of the cake with fresh raspberries and a sprinkle of crushed pistachios.

Let the cake sit for about 15 minutes before slicing and serving.