Instructions

1. Preheat the oven to 350°F and line an 8-inch round pan with parchment paper. Set aside.
2. First, make the pistachio flour. Place the pistachios (make sure they’re unshelled!) in a food processor or high powdered blender and pulse until the pistachios are very finely ground. Set aside.
3. Next, make the cake. Combine the sugar, eggs and orange zest in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until the mixture is light and fluffy and pale yellow in color, about 1 minute. If you don’t have a stand mixer, you can also do this by hand with a whisk or with a hand mixer!
4. Lower the mixer to low speed and slowly stream in the olive oil to emulsify. Make sure you go slowly to prevent the batter from splitting! Add in the vanilla and almond extract and mix well.
5. Scrape down the sides of the bowl and add the ground pistachios, all-purpose flour, baking powder, and salt. Use a rubber spatula to fold the ingredients in until just combined and no streaks of flour remain. Last, fold in the berries gently.
6. Pour the batter into your prepared pan and bake for 40 to 45 minutes or until the cake is a light golden brown and a knife inserted into the middle comes out mostly clean. Set aside to cool completely.
7. Once the cake is completely cool, make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment combine the heavy cream and powdered sugar. Beat on medium-low speed until medium peaks form. Add the vanilla extract and mix to combine. Top the cooled cake with the whipped cream and spread into an even layer. Drop dollops of the raspberry preserves on top of the cake and use the back of a spoon to swirl the two together. Top with raspberries and chopped pistachios if desired. Serve immediately!