• 250 gram of quiche dough (1/4 1 ¼ c {155 gr} flour,4 oz {125 gr} butter, 3 tbsp water)
  • 500 gram of Ricotta
  • 300 gram raspberries
  • 200 gram sugar
  • 2 eggs separated
  • 1 tbsp of orange zest and the juice of about ¼ or the orange


  • Preheat oven to 360F
  • Press the dough into mold or spring form pan
  • With a whisk soften ricotta and gradually incorporate the egg yolks, sugar and orange zest (you can add a little orange juice) until the mixture becomes creamy.
  • Beat the egg white and fold them into the mix. (you don’t have to beat them but apparently it makes for a lighter cake)
  • Incorporate the raspberries lightly and pour the whole thing into the dough.
  • Cook for 45 minutes. Sprinkle powdered sugar when cooked.
  • Serves 6