1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a food processor, pulse the pistachio nuts until finely ground.
3. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a separate bowl, cream the butter and sugar until light and fluffy.
5. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
6. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix until just combined.
7. Fold in the ground pistachios and fresh raspberries gently.
8. Pour the batter into the prepared cake pan and smooth the top.
9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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