For the cake batter:

Preheat the oven to 375°F.

Grease 6 non-stick mini round molds with a thin layer of butter (or a 12-inch pan). Sprinkle with flour. Invert the molds and gently shake the excess flour off. Set aside.

In a mixing bowl, beat the eggs with 1 cup granulated sugar until you get a pale yellow foam; the texture of the egg yolk will be thicker. Add the vanilla extract.

In a separate bowl, combine the flour, salt, baking soda and baking powder. Sift the dry ingredients.

Add the dry ingredients and buttermilk to the egg mixture. Mix until well combined. Add butter, brown sugar and lemon juice.

In a small bowl, combine the remaining ½ cup of granulated sugar with the fresh raspberries.

Reserve 6 pistachio kernels and slightly crush them. Set aside.

Pour a layer of cake batter into the molds. Cover with raspberries and whole pistachio kernels. Finish with the remaining cake batter.

Place the molds on a baking tray. Bake for 5 minutes at 375°F, then lower the temperature to 350°F and bake for another 40-45 minutes (rotate the tray half-way through the baking process). A skewer or a toothpick inserted into the cake should come out clean.

Remove from the oven and allow to cool for about 15 minutes.

Assembly time:

This next step is optional (first photo). Loosen the sides of the mold using a knife. Place a serving plate on top of the mold and invert the cake.

Garnish with fresh raspberries. Dust with powdered sugar (using a fine-mesh strainer) and finish a sprinkle of the reserved crushed pistachios.

Serve warm or at room temperature.

Serve with hot tea.

Bon appétit!