Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan by lining with parchment paper and greasing.

Pulse the raw pistachios in a food processor until finely ground, resembling flour, and set aside.

In a stand mixer, beat together granulated sugar, room temperature eggs, and orange zest until light and fluffy. Gradually drizzle in olive oil while mixing on low speed. Finish by adding vanilla and almond extracts.

Gently fold in ground pistachios, all-purpose flour, baking powder, and salt until just combined. Carefully fold in raspberries.

Pour the batter into the prepared cake pan and bake for 40-45 minutes or until a knife inserted comes out clean. Cool for 10 minutes before transferring to a wire rack.

Whip heavy cream with powdered sugar until medium peaks form, then add vanilla extract and mix. Spread whipped cream on cooled cake.

Swirl raspberry preserves into whipped cream and garnish with fresh raspberries to serve.