Vanilla, raspberry and pistachio cake

1. Preheat oven to 325F.
2. In a small bowl, combine all dry ingredients.
3. In a large bowl, whisk eggs and sugar for 5 minutes.
4. Whisk in melted butter for 1 minute.
5. Add dry ingredients and mix well.
6. Grease and flour the cake tin. If using a silicone pan, skip this step.
7. Place half the cake mixture in the pan.
8. Add raspberries and cover with remaining cake mix.
9. Bake for 50-55 minutes. The cake is ready when a toothpick comes out without crumbs.
10. In a microwave-safe bowl, combine the white chocolate and cream and heat for 30 seconds at a time until the chocolate has melted.
11. Chop the pistachios and add half to the white chocolate ganache.
12. When the cake is completely cold (2 hours minimum, if more, even better) pour the ganache over the cake. Sprinkle the remaining pistachios over the top.
13. To finish, garnish with raspberries and edible flowers (optional).

** This cake should be eaten at room temperature. For best taste, remove from fridge 2 to 3 hours before eating