Baked Orange, Raspberry and White Chocolate Ricotta Cake
1 sheet frozen ready-rolled shortcrust pastry, partially thawed
750g ricotta cheese
1 Tbs finely grated orange rind
2 Tbs orange juice
3/4 cup caster sugar
100g white chocolate, chopped
2/3 cup frozen raspberries
1/4 cup flaked almonds
Preheat oven to 180 degrees celcius.
Using the base of a 22cm round springform pan as a guide, cut ou ta circle from pastry. Line base with pastry. Prick pastry all over with a fork. Bake for 20 minutes. Reduce oven temperature to 170 degrees celcius.
Meanwhile, process ricotta, orange rind, orange juice, sugar and eggs until almost smooth. Stir in chocolate. Pour mixture into prepared pan. Top with raspberries and almonds. Bake for 40 minutes or until just set. Cool. Cover and refrigerate overnight.