Banana Tahini Cakes

Cute little cakes to give as a present. The combination of the sweet cake & salty tahin glaze makes sure that both sweet & salty tooth are going to like this.

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Ingredients (+/- 7-8 cakes):

• 160 g of self raising flour

• 100 g cane sugar

• 2 eggs (large)

• 100 g unsalted butter (room temperature)

• 2 (very ripe!) bananas

• 60 g walnuts/pecan nuts

• 5 medjoul dates

• 40 ml brown rum

• 1 teaspoon of baking powder

• 1 teaspoon of cinnamon

• 1 teaspoons vanilla extract

• good pinch of salt

Tahini frosting:

• 80 ml cream (25 or 30 %)

• 50 ml tahini

• 15 g butter (at room temperature)

• good pinch of sea salt

• grilled almond flakes (optional)

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Directions:

1. Combine the flour, baking powder, cinnamon & salt in a bowl, give it a quick mix and set aside.

2. Cut the dates in pieces. Place them in a small bowl with the brown rum & add a few spoons of water. Place this for ca. 1 minute in the microwave.

3. Mash the bananas with a squeeze of lemon and set aside.

4. Mix the butter and sugar until the colour starts turning lighter (5-8 min).

5. Add the eggs 1 by 1 and mix till combined. Add the vanilla extract.

6. Sift in the dry ingredients over the batter and mix carefully with a spatula.

7. Add the banana mash, soaked dates (with liquid) & nuts

8. Divide the batter over the cupcakes papers (sitting in a cupcake form).

9. Place the cakes in a preheated oven of 170°C for 25-30 minutes.

10. Place the cakes on a cooling rack and start making the tahini frosting: mix the cream and tahini (if the frosting is too hard poor in a bit more cream). Add the soft butter & salt and stir till it becomes a smooth paste.

11. Divide the frosting over the cooled cakes & finish with roasted almonds & cinnamon.