Baked Orange and Ricotta Cake

1 sheet frozen, ready-rolled shortcrust pastry
3 eggs
3/4 cup caster sugar
750g ricotta cheese
zest of half a medium-sized orange
juice from half the orange
100g white chocolate, chopped
2/3 cup frozen raspberries
1/4 cup flaked almonds

Preheat oven to 160degC (fan-forced).
   Line the base of a 22cm springform pan with pastry. Cut off the excess and prick all over with a fork. Bake for 15 to 20 minutes.
   Reduce oven heat to 150degC.
   Beat the eggs, add the sugar, ricotta, orange zest and juice and mix until smooth. Stir in the chocolate and pour mixture over the pastry in the pan.
   Top with raspberries and almonds then bake for about 40 minutes or until set.
   Cover and refridgerate overnight.
   Run a knife round the edge and remove the springform sides of the pan before serving.

Tip: The cake is good for a picnic or barbecue as well as for dessert.
        You can add more orange zest if you prefer a stronger orange flavour.