Sesame, Date and Banana Cake by Yotam Ottolenghi, NYT Cooking

Time: About 2 hours
Yield: 8 to 10 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1018781-sesame-date-and-banana-cake

INGREDIENTS

3 tablespoons/50 grams tahini
⅓ cup/75 milliliters orange juice (from 1 large orange)
5 ounces/140 grams medjool dates, pitted and quartered (about 8 dates)
2 to 3 very ripe peeled bananas (8 ounces/240 grams), thinly sliced
2 tablespoons toasted sesame seeds
½ cup/113 grams unsalted butter (1 stick), at room temperature and cut into 3/4-inch/2-centimeter pieces, plus extra butter for the pan
¾ cup/150 grams granulated or superfine sugar (caster sugar)
2 large eggs, beaten
1 ⅔ cup/200 grams all-purpose flour (plain flour), sifted
2 ½ teaspoons baking powder
⅛ teaspoon salt
1 ripe peeled banana, cut into 1/2-inch/1-centimeter-thick slices
1 tablespoon Demerara sugar
1 ½ teaspoons date syrup, for drizzling
½ cup plus 1 tablespoon/130 grams cream cheese, preferably at room temperature
½ cup plus 1 tablespoon/130 grams mascarpone cheese, preferably at room temperature
3 tablespoons/35 grams lightly packed light brown sugar (soft sugar)
3 ½ tablespoons/55 grams tahini

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