Banana, tahini and date cake with ricotta filling

Instructions

1. Preheat the oven to 180°C (350°F). Line a 22 cm (8¾ inch) round cake tin with baking paper.
2. Mash the bananas in a large mixing bowl using a fork. Add 2 tablespoons of the sesame seeds, the tahini, buttermilk, dates, vegetable oil and eggs. Whisk the mixture well until combined. Add the sugar, flour, and a pinch of salt and stir well until the dry ingredients are completely incorporated. In a separate bowl, whisk all the ricotta filling ingredients until smooth.
3. Spoon half the cake batter into the lined cake tin. Use a spoon to create a large, shallow well in the batter, then pour the ricotta mixture into the well. Gently spoon the remaining cake batter over the top, so that it completely covers the ricotta mix.
4. Bake for 40 minutes, or until a skewer comes out clean. Remove the cake from the tin and allow it to cool completely.
5. Meanwhile, prepare the icing by beating the cream cheese and icing sugar together until combined - about 1 minute. Add the vanilla and tahini and beat again until thick and smooth. Prepare the banana by heating a large, non-stick frying pan. Add the butter to the pan. Once sizzling hot, add the banana slices. Cook on each side for 1–2 minutes, until brown. Remove from the pan and set aside.
6. Once the cake is cooled, transfer to a serving plate. Top with the tahini cream cheese icing, spreading the icing to cover the top of the cake. Gently arrange the banana pieces on top in the centre. Sprinkle with the remaining sesame seeds, and drizzle with the maple syrup, if desired.