Preheat the oven to 350°F and line an 8x8-inch metal baking pan with parchment paper.

First grind the pistachios. Place 60g (about ½ cup) of roasted salted pistachios in a food processor and pulse until it forms fine crumbs.

Make the cake batter. Sift flour, baking powder, matcha powder (if using) and salt into a large bowl. Add sugar and ground pistachios and whisk until evenly blended.

Combine oil, egg, yogurt, milk, vanilla and almond extracts in a medium bowl and whisk until completely smooth.

Make a well in the center of the dry ingredients and pour the wet ingredients. Gently fold it all together being sure to get down to the bottom and bring up any dry pockets.

Add frozen raspberries and gently fold them through. Spread the batter evenly into the prepared pan and bake for 30-35 minutes.

Let cool for 20 minutes in the pan and then transfer cake to a cooling rack.

Make the raspberry swirl. Place frozen berries and sugar in a small heatproof bowl and mash together with a fork. Heat in the microwave for 1 ½ to 2 minutes until boiling.

Make the frosting. Place cream, powdered sugar and vanilla into a medium bowl and whip to soft peaks. Spread frosting over the cooled cake and dollop the cooled raspberry compote on top.

Swirl the compote into the frosting and sprinkle extra chopped pistachios on top. Enjoy!