This recipe is from Leon Nel, Executive Chef/Patron at Silver Orange Bistro. The Silver Orange Bistro, on the family’s citrus farm in beautiful Hartbeespoort Gauteng, is renowned for its contemporary South African cuisine and great wine list.
Line the sides of a 30 cm spring form cake tin with baking paper.
• 1 packet savoury biscuits, crushed
• 100g melted butter
• 4 eggs
• 100 g castor sugar
• 600 g cream cheese
• 440 ml (or 3 jars) of Morgenster black olive paste
• 3 ml dry Italian herbs
• ¼ cup grated parmesan cheese
• 150 g cake flour
• 250 ml whipped cream
• Pinch salt
• To serve: fresh rocket, Morgenster Balsamic Vinegar, Morgenster Caruso
Mix biscuits and melted butter and press down on the base of the tin to form the crust.
Whisk eggs and sugar until thick and pale.
Add cream cheese, black olive paste, herbs, parmesan and flour and mix in slowly.
Fold in whipped cream and salt and pour onto crust.
Bake at 190°C until golden brown and set, about 45 minutes.
Allow to cool and serve with fresh rocket, Morgenster Balsamic Vinegar and a favourite glass of wine. Morgenster Caruso is perfect!