Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.

In a bowl, whisk together pistachio flour, all-purpose flour, baking powder, and salt.

In another bowl, cream unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Slowly pour in milk and combine.

Gradually mix dry ingredients into wet ingredients until just combined.

Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool in pans for ten minutes before transferring to wire racks.

Once cooled, spread raspberry jam between layers and frost with French buttercream.