• Grease an 8 inch round cake pan with oil and line the bottom of the pan with parchment paper. Preheat the oven to 350 degrees fahrenheit (177 celsius).
• In a high speed blender or food processor, combine the pistachios, oil, extracts, eggs, and milk and blend until there are no chunks of pistachio.  Add the sugar, baking powder, and GF flour and lightly mix with a spatula (to avoid the dry ingredients sticking to the sides of the blender) then blend until everything is well combined.  Pour the batter into the prepared cake pan, scraping out every last bit out of the blender with a spatula.  Bake for about 30 minutes or until a toothpick comes out clean.  Let it cool completely at room temperature.
• Loosen the edges of the cooled cake with a knife.  Place a plate on top of the cake pan.  Tightly holding the plate and pan, flip them over so that the cake turns out onto the plate.  Lift the cake pan off of the cake and peel the parchment round off of the top. 

For the Glaze:

• Add the powdered sugar to a bowl.  In a small saucepan heat the raspberries and lemon juice over medium-low heat until the raspberries break down and a thick consistency forms.  Pour the raspberry sauce into a sieve directly over the bowl of powdered sugar.  Using a spoon, push as much of the raspberry through the sieve as you can.  Whisk the powdered sugar and raspberry liquid together until a smooth glaze forms. If it's too runny, let it dry out partially and then whisk, or add more powdered sugar. If the glaze is too thick and paste-y, add a little lemon juice at a time until desired consistency.

Assembly:

• Pour all the glaze onto the cooled cake. With a spatula or spoon, carefully spread the glaze all over the surface of the cake, gently pushing it to the edges and letting thick drips form on the sides. At this point you can sprinkle the top with crushed pistachios and/or raspberries or decorate however you wish. Slice, serve, and enjoy!