Melt margarine and honey in a small pan over a low heat. Pour in melted margarine and honey together with flour.
Beat eggs and stir.
When thoroughly mixed, spoon mixture into an 18cm cake tin.
Bake in oven for approximately 30-35 mins until risen and golden. Use a skewer to check the centre is cooked. Leave to cool for 10 mins. Then turn out from tin and place on a rack to cool.
Mix ricotta and honey until smooth.
Cut sponge horizontally into three even slices. Place one layer in the bottom of your serving bowl or platter, spoon a quarter of the Ricotta filling on top of this layer, smooth out over sponge till an even layer.
Repeat this steps of sponge and filling, Final layer of sponge will have another layer of Ricotta filling on top. Dust with bitter cocoa and serve.
In 2004 Giorgio Linguanti arrived on the shores of Port Phillip Bay. In only four years this young Sicilian went from not speaking a word of English to opening his own cheese shop and winning an award at the Royal Melbourne Show and has won numerous awards since.
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