yield: (serves 6 people)

Directions

• 150g Parmesan, freshly grated
• 1kg fresh ricotta
• 1 cup double cream
• 200ml fresh basil – leaves only
• 100ml fresh mint – leaves only
• 100ml fresh parsley
• 4 large eggs
• Salt & ground black pepper
• 15 black olives pitted and chopped
• Red Pepper Sauce
• 2 large red peppers, peeled and seeded
• 4 cloves of garlic, unpeeled
• 1 tablespoon lemon juice
• 4 medium sized ripe tomatoes, skinned and chopped
• 1 tablespoon castor sugar
• Salt and freshly ground black pepper to taste

 Directions

1. Preheat oven to 180ºC and lightly grease a 22cm springform tin. Dust it with a little grated parmesan cheese and shake out the excess.
2. In the Magimix bowl add 500g ricotta, 120ml cream and all the herbs and blend till bright green.
3. Fold in the remaining ricotta and cream and blend till smooth.
4. Add the eggs one at a time while blending.
5. Fold in the parmesan cheese and season to taste.
6. Pour into the tin and sprinkle the chopped olives evenly over the top.
7. Bake for 45 minutes to 1 hour. Test with skewer.
8. Sauce.
9. Place the unpeeled garlic into a saucepan and boil for 10 minutes.
10. Drain and peel.
11. Place all the ingredients into a food processor and blend until smooth.
12. Cut torte into portions and pour sauce over.
13. Can be served slightly warm or at room temperature.