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Cranberry ricotta torte (vegetarian)
Cranberry ricotta torte (vegetarian)
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Delicious ricotta torte, perfect for Christmas breakfast or brunch - loved by all, not just vegetarians.
Ingredients:
  • 1kg full-fat ricotta
  • 36.40 gm olive oil, plus extra to drizzle
  • 2 onions, chopped
  • 3 garlic cloves, chopped
  • 150g Craisins (dried cranberries)*
  • 125.00 ml grated parmesan
  • 4 eggs
  • 15 sage leaves
  • 60g crushed Saltines or other plain savoury crackers
  • Salad leaves, to serve
Instructions:
  • 1. Preheat the oven to 180°C for a perfect baking environment. 2. Grease a 22cm springform cake pan for easy cake release. 3. Drain the ricotta by placing it in a sieve over a bowl to remove excess moisture.
  • Warm the oil in a frypan over gentle heat, sauté the onion and garlic for 10 minutes until softened but not browned. Toss in the cranberries and stir briefly. Allow to cool slightly.
  • Blend ricotta, parmesan, and eggs in a food processor until creamy. Add chopped sage leaves and onion to the mixture, then season with salt and pepper.
  • - Coat cake pan with cracker crumbs. Spread ricotta mixture evenly, press down firmly, and smoothen the top. Top with leftover sage and a drizzle of oil. Bake for 45-50 minutes until golden and set. Let it rest for 15 minutes, then slice into wedges. Serve warm or chilled with a side salad.

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