Preparation

• 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 by sifting 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 in the wet ingredients. Gently fold together, being careful not to over mix. Add frozen raspberries and gently fold them through.
• Spread the batter evenly into the prepared pan and bake for 30-35 minutes until a skewer inserted in the center comes out clean. Let cool for 20 minutes in the pan before transferring to a cooling rack.
• Make the raspberry swirl by mashing frozen berries and sugar together in a small heatproof bowl and microwave until boiling.
• Make the frosting by whipping cream, powdered sugar, and vanilla until soft peaks form. Spread frosting over the cooled cake and swirl in the raspberry compote. Sprinkle with pistachios.