Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.

Fold in the finely chopped pistachios.

Divide the batter evenly between the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

While the cakes are cooling, prepare the frosting by beating the heavy cream until soft peaks form.

Gradually add the powdered sugar and almond extract, continuing to beat until stiff peaks form.

If desired, add a few drops of green food coloring to achieve a light green hue.

Once the cakes are completely cooled, place one layer on a serving plate and spread a generous layer of frosting on top.

Place the second layer on top and frost the top and sides of the cake with the remaining frosting.

Garnish with additional chopped pistachios if desired.