Savory Cranberry Ricotta Torte

Directions

Preheat the oven to 180°C (350 F degrees).

Grease a 22cm (9-inch) springform cake pan with butter or cooking spray.

Set the ricotta in a sieve over a large bowl to drain.

Heat oil in a nonstick skillet over low heat, stir in onion and garlic and cook for 10 to 12 minutes until softened but not coloured.

Stir in cranberries and cook, stirring, for a few seconds. Cool slightly.

Mix ricotta, parmesan and eggs in a food processor until smooth.

Chop 5 sage leaves, mix into ricotta mixture with onion, then season with salt and pepper.

Sprinkle bottom and sides of cake pan with cracker crumbs.

Transfer ricotta mixture into cake pan, pat down well and smooth surface.

Garnish with remaining sage and drizzle with more olive oil.

Bake for 48 to 55 minutes or until golden and brown on top and firm inside.

Remove from the oven and transfer onto a wire rack.

Allow to stand for 10 to 15 minutes.

Before serving, cut into wedges, can be served warm or cold with salad.