For the Cake

1. Preheat your oven to 180°C (350°F).
2. Grease and line two 20cm (8 inch) round cake pans with parchment paper.
3. I prefer to add parchment around the sides as well, but feel free to leave it off. It’s my preference, but this will make the cakes slide out perfectly and not stick to the sides.
4. Combine eggs, sugar, and butter in the bowl of an electric mixer. Beat on low speed to create a creamy, fluffy mixture. This step sets the stage for a light, airy cake.
5. Add the remainder of the ingredients and beat well until the ingredients are combined.
6. Scrape down the sides of the bowl, then increase the speed to medium.
7. Continue beating for about 3 minutes or until the mixture is smooth and paler.
8. Pour the batter evenly into the two prepared pans.
9. Bake for ±30 minutes, checking with a skewer to ensure it’s done (a clean skewer is a happy skewer).
10. Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

For the Filling

1. In a clean bowl, whip the cream, icing sugar, and maple syrup until firm peaks form.
2. Reserve ¼ of the whipped cream for the final layer.
3. Gently tear the raspberries in half (yes, this intensifies their flavor!) and fold them into the remaining ¾ portion of cream.
4. Carefully slice each cake into two layers.  (OK, I did not do that this time, as I baked the cake portion twice to get 4 pieces). It’s a HUGE cake and will be enough to feed an army.  You can easily only do 2 pans and slice it in half.
5. Place one of the sliced layers on a serving plate and spread it with a third of the raspberry cream mixture.
6. Sprinkle a third of the chopped pistachios on this first layer.
7. Repeat the process with the next two layers, finishing with the last cake layer on top.
8. Spread the reserved whipped cream on top of the cake.
9. Decorate with fresh raspberries, and sprinkle with the remainder of the pistachios and a drizzle of extra maple syrup for that irresistible finish.