This ricotta torte is an exciting addition to the Christmas breakfast or brunch table and we guarantee that it wont just be the vegetarians who love it.
- Preheat the oven to 180°C. Grease a 22cm springform cake pan. Place the ricotta in a sieve over a bowl to drain.
- Heat oil in a frypan over low heat, add onion and garlic and cook for 10 minutes until softened but not coloured. Add cranberries and cook, stirring, for a few seconds. Cool slightly.
- Whiz ricotta, parmesan and eggs in a food processor until smooth. Chop 5 sage leaves, stir into ricotta mixture with onion, then season with salt and pepper.
- Sprinkle base and sides of cake pan with cracker crumbs. Spoon ricotta mixture into pan, pat down well and smooth surface. Garnish with remaining sage and drizzle with extra oil. Bake for 45-50 minutes or until golden and firm. Stand for 15 minutes, cut into wedges and serve warm or cold with the salad.
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