In a bowl, sift and mix all-purpose flour, cornstarch, salt and baking powder. Leave it aside.

Take butter and granulated sugar in a mixing bowl. Cream them with the help of the kitchen-aid paddle attachment until the mixture turns pale yellow, light and fluffy for about 5 minutes.

Add one egg at a time until it gets incorporated and then add another until all eggs gets incorporated one by one.

Mix in the dry ingredients, followed by milk and vanilla essence. Mix until everything gets incorporated.

Divide the mixture equally in three separate bowls.

In one of the bowls, add raspberry preserves and mix properly using a whisk. The batter should look light pink. If you like you can add one or two drops of pink color too in the batter.

In another bowl, add pistachio cream/paste and whisk it.

Third bowl will be plain batter.

In a greased loaf pan, pour all three batters in lumps. See pic

Once all the batter is used up, smooth the top of the cake with a spatula and with the help of knife, make 8 figures in the batter very gently and carefully to make the swirl pattern.

Bake it for 50-55 minutes or until a toothpick inserted comes out clean.

Let it cool in the pan for 10 minutes and then remove it on a cooling rack. Slice and serve with raspberries, chopped pistachios, and whipped cream or with some ice cream.