SESAME, DATE AND BANANA CAKE
Even though this cake is packed full of dates, bananas and tahini (also known as tahini paste in Britain), it's surprisingly soft and light. You can serve it warm, if you like, with the tahini cream cheese and bananas alongside, although it's worth the wait, if you can, for it to cool so that it can be assembled as a cake. A note on tahini: We always use tahini from one of the Arabic brands, which tend to be creamy and nutty (as opposed to a Greek or Cypriot tahini, which can be bitter and sticky). But it's also worth seeking out local or artisanal brands closer to home. Always be sure your tahini is well stirred before measuring.
Provided by Yotam Ottolenghi
Categories cakes, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease an 8-inch/20-centimeter aluminum springform cake pan with butter, and line the base and sides with parchment paper.
- Make the cake: In a medium bowl, whisk together tahini and orange juice, and then stir in dates, bananas and sesame seeds, separating the date and banana pieces as you add them to the bowl so they don't clump together. Set aside.
- Put butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, and mix on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the eggs, in two additions, until combined, scraping the bowl down as needed.
- In a small bowl, whisk together flour, baking powder and salt, then add to the stand mixer bowl and mix on low speed for about 30 seconds, just to combine. Add tahini-date mixture with the speed still on low and mix until blended, then spoon the batter into the cake pan and smooth the top.
- Transfer cake to oven and bake for 30 minutes, until golden brown. Without removing it from the oven, carefully cover the cake loosely with aluminum foil. Continue to bake for an additional 25 to 30 minutes, or until cake is cooked through and a skewer inserted in the middle comes out clean. Remove from oven and set aside to cool in the pan on a wire rack.
- While the cake is baking, make the icing: Place all the ingredients in the bowl of a stand mixer fitted with the whisk attachment. Whisk for 1 to 2 minutes, on medium speed, until combined and airy, scraping down the sides of the bowl as needed to mix thoroughly. Set aside until cake has cooled.
- Make the caramelized bananas: Heat broiler on its highest setting, with a rack placed about 4 inches/10 centimeters beneath the heat source. Arrange banana slices closely together on a small baking pan and sprinkle generously with sugar. Broil bananas for 2 to 3 minutes, until sugar has melted and caramelized. Remove from oven and set aside to cool.
- To assemble, remove the cake from the pan and transfer to a plate. Spread icing generously over the top of the cake. Arrange the caramelized bananas on top, then drizzle with date syrup.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 14 grams, Carbohydrate 61 grams, Fat 34 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 17 grams, Sodium 329 milligrams, Sugar 38 grams, TransFat 0 grams
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shwe hmone
[email protected]I made this cake for my family and they all loved it! It's a moist and flavorful cake with a unique flavor combination that everyone enjoyed.
Betty Roberson
[email protected]This cake is a great way to use up overripe bananas. It's also a delicious and healthy snack that's perfect for breakfast or dessert.
bluey and rexy team
[email protected]I'm not sure what went wrong, but my cake turned out dry and crumbly. I followed the recipe exactly, so I'm not sure what happened.
Abinash Bist
[email protected]This cake is delicious! The sesame seeds add a nice crunch and the dates and bananas make it moist and flavorful.
Faizan Nasir
[email protected]I've made this cake several times and it always turns out perfectly. It's a great recipe to have on hand for when you need a quick and easy dessert.
Mantecop
[email protected]This cake is so easy to make and it's always a crowd-pleaser. I love that I can use up overripe bananas in it.
Mama Federica
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved the unique flavor combination.
Khalil Khalial
[email protected]This cake is a great way to use up overripe bananas. It's also a delicious and healthy snack.
Hdhdhd Bdhfhch
[email protected]I followed the recipe exactly and my cake turned out perfectly! It was moist, flavorful, and delicious. I will definitely be making this cake again.
Philly Pretty
[email protected]This cake was a bit too dry for my taste. I think I would add some more bananas or dates next time.
Saim Mridha
[email protected]I'm not a huge fan of sesame seeds, but I really enjoyed this cake. The dates and bananas balanced out the flavor of the sesame seeds perfectly.
Jane Mateso
[email protected]This cake is so easy to make and it tastes amazing! I'll definitely be making it again.
Thuto Ligend
[email protected]I was a bit skeptical about the sesame seeds, but they actually worked really well in this cake. The dates and bananas added a nice sweetness and moisture.
jack etrer
[email protected]This is the best banana bread I've ever had! The sesame seeds and dates give it a unique and delicious flavor.
legcheese
[email protected]I made this cake for my family and they all loved it! The sesame seeds added a nice crunch and the dates and bananas made it moist and flavorful.
Birhanu Dejene
[email protected]This cake was a hit at my dinner party! Everyone loved the unique flavor combination of sesame, dates, and banana. It was also incredibly moist and fluffy.