Savoury ricotta loaf with mortadella and dried tomatoes

I chop the mortadella.I break the eggs into a bowl and start whisking.I add the ricotta.I continue whisking, gradually pouring in the oil.I sift the flour and raising agent.I add the Parmigiano too.I add salt and pepper.I mix with a spatula and add mortadella and finely chopped dried tomatoes.I line a loaf tin with wetted, squeezed-out baking parchment, add the mixture and scatter sesame seeds on top.I bake at 180°C for 35/45 and test with a skewer.Very soft: do try it!