Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.

In a large bowl, cream together the ricotta cheese, sugar, and softened butter using an electric mixer until light and fluffy.

Add the eggs one at a time, mixing well, followed by the vanilla extract. Blend for another minute.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, stirring gently.

Fold in the raspberries, pistachios, orange zest, and juice using a spatula.

Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until golden brown and a toothpick comes out clean.

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Dust the top with powdered sugar before slicing and serving.