Preheat the oven to 180°C/350°F (160° fan-forced). Grease and line a 20 cm / 8" round cake pan with baking paper.

Spread the pistachios on a tray and bake for 12 minutes, shaking once halfway, until crispy. Cool on the tray for about 15 minutes.

Measure out 3/4 cup pistachios and blitz into a powder using short pulses, ensuring it does not turn into a paste.

In a large bowl, combine the pistachio powder and plain flour. Briefly whisk to combine and rub any clumps into a powder.

Add the remaining dry ingredients and whisk to combine.

In a separate bowl, whisk all wet ingredients until combined.

Pour the wet mixture into the dry ingredients. Mix with a rubber spatula until the flour is almost combined.

Add the food coloring and finish mixing until mostly lump free.

Scrape the batter into the prepared pan and spread it out.

Bake for 40 minutes, turning the pan at 30 minutes, or until a skewer inserted into the centre comes out clean.

Cool in the pan for 10 minutes, then turn out onto a cooling rack to cool completely (about 1 hour).

Chop the reserved pistachios.

Beat the cream cheese until light and creamy, about 2 minutes.

Add the remaining cream cheese whip ingredients and beat until softly whipped and spreadable, about 1 minute.

Spread the cake with the cream cheese whip and sprinkle with chopped pistachios. Cut and serve.