• Preheat oven to 350°, and adjust rack to middle position. Spray a
jelly-roll pan with baking spray with flour, and line with parchment
paper. Spray again, and set aside.
• In a medium bowl, sift together flour, baking powder, salt, and
baking soda. Set aside.
• In a separate medium bowl and using an electric mixer at medium-high
speed, beat butter and sugar until light and fluffy, about 4
minutes. Add preserves, and mix to combine. Add eggs, one at a
time, beating well and scraping down sides of bowl after each addition.
In a small bowl, combine buttermilk, vanilla extract, raspberry
extract, and food coloring; whisk to combine.
• Reduce mixer speed to low, and alternately add flour mixture and
buttermilk mixture to butter mixture, beginning and ending with
flour. Spread batter evenly into the prepared pan.
• Bake until a wooden pick inserted near the center comes out clean,
about 15 to 20 minutes. Transfer to a wire rack to cool completely.
• Cut cooled cake in half vertically. Spread Green-Tea Buttercream
on one side. Evenly divide 1 1/2 cups raspberries over the frosting,
and press gently to adhere. Top with remaining cake layer. Spread
melted chocolate over top of cake, and immediately sprinkle with
pistachios. Cut cake into 50 (3-x-1-inch) rectangles. Garnish with
remaining fresh raspberries, if desired.
Note: Cakes can be refrigerated in an airtight container for up to 2 days.