Preheat your oven to 350°F (175°C). Grease a round cake pan with butter or line it with parchment paper.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition to incorporate air.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add it to the wet mixture, stirring until just combined.

Gently fold in the chopped pistachios, raspberries, and vanilla extract.

Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted comes out clean.

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Once cool, dust the top with powdered sugar.