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1
Preheat the oven to 325u00b0F. Butter a 10-inch cake pan, line the bottom with a parchment round, butter the parchment, then dust with flour and tap out any excess. Set the pan on a rimmed sheet pan (this makes getting the cake pan in and out of the oven a lot easier).
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2
Combine the sugar, pistachio paste, and 1/4 cup (35 grams) of flour in the bowl of a food processor. Pulse until the pistachio paste is completely incorporated and the mixture is sandy.
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3
In a small bowl, use a fork to stir together the remaining 3/4 cup (105g) of flour, baking powder, and salt.
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4
Add the butter and vanilla to the food processor. Process until the batter is very smooth and fluffy.
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5
Add the eggs one at a time, pulsing between additions and scraping down the bowl with a flexible spatula as needed. Don't worry if the mixture looks curdled-it'll right itself soon.
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6
Add half the flour mixture and pulse the machine a few times. Add the rest and pulse again until just incorporated-don't overmix!
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7
Scrape the batter into the prepared cake pan. Bake for 45 to 60 minutes, rotating halfway through, until the top is deeply golden-brown and the cake feels bouncy and firm-ish when you gently press its center.
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8
Remove the cake from the oven and run knife around the perimeter, releasing the cake from the sides of the pan. Cool completely in the pan.
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9
Once cool, tap the cake out of the pan, remove the parchment paper, and set on a cake plate if you're serving that day. If not, the cake can be wrapped tightly in plastic wrap and stored at room temperature for 1 to 2 days.
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10
Crush the raspberries with a fork until jammy and swirl-able. Combine the cream, confectioners' sugar, and vanilla in another bowl. Whisk (or beat with an electric mixer) until very soft peaks form. Fold the crushed berries into the whipped cream, leaving it swirled and streaked with berries.
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11
To serve: Dust the top of the cake with confectioners' sugar. Cut into big slices and serve with the raspberry cream.
