Baked Tortilla Cake

This unique recipe comes from Phillippa Cheifitz who inspired greatness with this superb idea of transforming tortillas into a cake! Very different and sure to impress all your guests. 

8 fresh flour tortillas if you don't make your own
Coriander leaves, to garnish
For the tomato-chilli sauce
1 x 400 g can whole tomatoes in juice
1 fresh red chilli, split
1 clove garlic, crushed
1 T brown sugar
Sea salt and freshly ground black pepper
3-4 T chopped coriander leaves
2 T olive oil
For the cheese filling, combine
180 g grated mozzarella
180 g grated mature Cheddar
180 g crumbled feta
250 g low-fat plain cream cheese
Salt & Pepper to taste
Cooking instructions:

Preheat the oven to 180°C.
To make the tomato-chilli sauce: Blend the tomatoes with the juice. Transfer to a wide pan and simmer over a high heat. After 5 minutes, reduce the heat and add the chilli, garlic and a pinch of salt and the sugar. Simmer for about 15 minutes or until reduced to a suitable sauce consistency and add the chopped coriander and olive oil. Simmer for a few minutes and check seasoning.

To assemble: Place a tortilla on a baking sheet lined with baking paper and spread with a layer of thick cheese filling. Top with a second tortilla. Repeat in layers to the thickness you require but leave the top tortilla uncovered. Spoon over the tomato-chilli sauce.
Bake for 25 to 30 minutes until heated through and the cheese fi lling is melting. Carefully slide on to a serving plate.
Allow to stand for about 5 minutes before slicing with a sharp knife. Garnish with coriander and serve hot.