1. 1. Preheat your oven to 350°F. Grease and flour your cake pan(s) to prevent sticking.

2. 2. Grind 1 cup of pistachios into a fine meal using a food processor or high-powered blender.

3. 3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla, almond extract, and green food coloring (if using). Fold in the flour, baking powder, salt, and ground pistachios alternately with the buttermilk.

4. 4. Pour the batter into your prepared pan(s) and bake for 25–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

5. 5. In a medium bowl, beat the mascarpone (or cream cheese) with the powdered sugar and vanilla until smooth. In a separate bowl, whip the heavy cream to soft peaks, then gently fold it into the mascarpone mixture.

6. 6. In a small saucepan, combine the raspberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture has thickened. Let the sauce cool completely.

7. 7. If you baked a multi-layer cake, slice the layers horizontally. Spread the mascarpone cream between the layers and top with the raspberry sauce.

8. 8. Decorate the top of the cake with chopped roasted pistachios and dollops of whipped cream or mascarpone.