Preheat your oven to 350°F (175°C) and line three 6-inch cake pans with parchment paper.

Grind the pistachios in a food processor until they reach a coarse flour consistency.

In a mixing bowl, combine the ground pistachios, all-purpose flour, baking powder, baking soda, and salt.

Whisk together melted butter and granulated sugar until smooth. Add eggs one at a time, then stir in yogurt, oil, and vanilla.

Sift the dry ingredients into the wet mixture, gently whisking until just combined.

Evenly split the batter among the prepared pans. Bake for 30-35 minutes.

Allow the cakes to cool for a few minutes before inverting onto a wire rack.

In a saucepan, combine raspberries, sugar, and a bit of water. Cook over medium heat until thickened, then strain and cool.

Beat softened butter in a bowl until creamy, then gradually incorporate powdered sugar and cooled raspberry jam.

Layer the cooled cakes with raspberry buttercream and jam, applying a crumb coat before frosting the top and sides.

Pipe decorative swirls with remaining buttercream and finish with crushed pistachios.