Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and lightly dust it with flour or line the bottom with parchment paper.

Place the flour, baking powder, and salt into a medium bowl and whisk together until evenly combined.

In a large mixing bowl, beat the softened butter until smooth. Gradually add the sugar and continue beating until pale and fluffy, about four minutes.

Add the ricotta cheese to the butter mixture and mix until completely smooth.

Add the eggs one at a time, mixing until fully combined after each addition.

Pour in the vanilla extract and add the freshly grated orange zest, mixing gently until everything blends together.

Gradually fold in the flour mixture into the batter using a spatula until no dry flour remains.

Fold in the chopped pistachios carefully.

Gently fold the raspberries into the batter while keeping them mostly whole.

Transfer the batter into the prepared cake pan, spreading it evenly. Tap the pan lightly on the counter to release air bubbles.

Bake for 40 to 45 minutes, checking after 40 minutes with a toothpick. If it comes out clean or with a few moist crumbs, the cake is ready.

Allow the cake to cool in the pan for ten minutes before transferring it onto a cooling rack.

Prepare the orange glaze by whisking powdered sugar with fresh orange juice until smooth.

Drizzle the glaze over the cooled cake and sprinkle with extra chopped pistachios, fresh raspberries, and orange zest.