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. Sift flour, baking powder, matcha powder (if using) and salt into a large bowl. Add sugar and ground pistachios and whisk until blended.

Combine oil, egg, yogurt, milk, vanilla and almond extracts in a medium bowl and whisk until smooth.

Make a well in the center of the dry ingredients and pour the wet ingredients. Gently fold until fully combined, then add frozen raspberries and fold through gently.

Spread the batter into the prepared pan and bake for 30-35 minutes until a skewer comes out clean. Let cool for 20 minutes in the pan.

Place frozen raspberries and sugar in a small bowl and mash together with a fork until it looks like jam. Microwave in 30 second intervals for 1 ½ to 2 minutes until boiling. Set aside to cool.

Place cream, powdered sugar and vanilla into a medium bowl and whip to soft peaks. Spread frosting over the cooled cake and dollop spoonfuls of the raspberry compote, swirling it in gently.

Sprinkle extra chopped pistachios on top.