Pre-heat the oven to 350ºF. Grease three 8-inch round cake pans, line with parchment paper on the bottom and grease the parchment paper. Set aside.

Whisk together the flour, baking powder, baking soda, salt, and set aside.

Beat the butter, oil, and sugar together with a mixer on medium speed for 2 minutes.

Add the eggs, vanilla, and almond extract, beat for another minute to combine. Scrape the sides of the bowl as needed.

Add half of the flour mixture to the bowl. Stir on the lowest setting just until combined.

Add half of the buttermilk, stir to combine.

Next, add the remaining flour mixture and stir.

Add the remaining buttermilk and mix.

Finish by adding the pistachios and fold with a spatula to combine. Also, add the food coloring if using.

Divide the batter evenly between the three pans.

Bake in the pre-heated oven for about 25 to 30 minutes, until a toothpick inserted in the cake comes out clean.

Let the cakes cool down for 10 minutes, then flip onto a cooling rack and let them cool down completely.

Place raspberry, sugar, and lemon juice in a small saucepan. Bring to a boil over medium heat. Cook, stirring occasionally, for 5-10 minutes. If mixture becomes dry, add a tablespoon of water.

Dissolve the cornstarch in the water.

Add it to the pan and cook for 1 minute until the jam is thick. Remove it to a small bowl, you can strain if you don’t like the seeds. Let it cool in the fridge until completely chilled.

Mix the heavy cream and pistachio paste together.

Heat up the mixture until 175ºF, or until very hot in the microwave, before it comes to a boil.

Pour the cream into the white chocolate through a strainer, to retain any bits of pistachio nuts. Mix with a whisk until the chocolate melts entirely.

Let the ganache cool down at room temperature for about 2-3 hours, or place it in the fridge. If you place it in the fridge it should take about 1 hour to thicken.

Beat the butter with a mixer for 3 minutes on medium high speed until fluffy.

Add the powdered sugar and start mixing on low, then add the pistachio paste and continue mixing.

Raise the speed to medium and whip for three minutes until fluffy.

Add the vanilla and almond extract and mix to combine.

To assemble the cake, place one cake layer on the cake plate or turntable. Pipe a ring of buttercream around the edges, to contain the filling when stacking.

In the center of the cake, add about ½ cup of ganache and spread around. Then spread some jam on top.

Top with another cake layer and repeat the filling. Top with the final cake layer.

Spread a generous amount of frosting around the cake and smooth the sides.

To decorate, pipe some buttercream and place some raspberries and chopped pistachios on top.