Prepare the Dry Ingredients:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, combine the flour, ground pistachios, baking powder, baking soda, and salt. Stir together to evenly distribute the ingredients.

Make the Cake Batter:

3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
4. Add Eggs and Ricotta: Beat in the eggs, one at a time, followed by the ricotta cheese, orange zest, and vanilla extract. Continue mixing until smooth and combined.
5. Add Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just incorporated. Be careful not to overmix.

Fold in Raspberries:

6. Fold in Raspberries: Gently fold in the fresh raspberries, being careful not to crush them too much, as you want them to remain intact in the batter.

Bake the Cake:

7. Transfer to Pan: Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake: Place the pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

Finish and Serve:

10. Top with Pistachios: Once the cake has cooled, sprinkle the chopped pistachios over the top and dust with powdered sugar if desired. Serve and enjoy!