How to make
The eggs and sugar are beaten together into a cream. Add the milk and then the oil in a thin stream while constantly beating.
The flour is sifted along with the baking powder and vanilla. Add it in several parts to the egg mixture.
In another bowl, mix the ricotta, two tablespoons of semolina and two tablespoons of sugar. They are mixed into a relatively smooth cream.
Pour the cake batter into a greased and floured baking pan. Pour evenly spaced apart tablespoons of ricotta cream in it.
Stick one strawberry into each pile of ricotta and if there are more fruit, arrange them on the sides.
The fruit cake is baked in an oven preheated to 340°F (170°C) for about 30 minutes.
When it cools down, sprinkle it with powdered sugar.
The ricotta and strawberry cake is ready.
