Ingredients for 7/8 cakes:
For the mixture
250 g/8,8 oz flour,
2 eggs,
40 ml/1,35 fl.oz. Bergamia oil,
1fl.oz. extra virgin oil;
80 g/2,80 oz cane sugar;
1 tsp raising agent (or us self-raising flour);
a pinch of salt;

For the cream
250 g/8,8 oz fresh ricotta/or cottage cheese;
100 g/3,5 oz sweet white yoghurt,
50 g/1,75/2 oz sugar,
7/8 large strawberries

Method:
Whisk the eggs with salt then pour into a large bowl, add the flour, sugar and raising agent a little at a time then add the oils and amalgamate into a soft dough. Wrap in cling-film and refrigerate for a hour. Make 7/8 balls and press gently into individual moulds oiled with a little Bergamia oil. Bake in a preheated oven at 170/180° C for about 20 minutes. Check with a toothpick.
Whisk the ricotta or cottage cheese, yoghurt and sugar until well mixed, put into a kitchen syringe or piping bag to cover the little cakes once they are cold. Decorate with slices of strawberry.