Tahini and nectarine cake

Method

1. Heat the oven to 160°C fan/gas 4. Grease and line the bases of both sandwich tins with oil and baking paper.
2. Weigh the flour in a small bowl so it’s ready to hand. Put the eggs and caster sugar in a large bowl and whisk with an electric mixer until pale and smooth (about 3 minutes). Add the vanilla, sunflower oil and tahini and whisk again to combine. Gently fold/mix in the flour with a rubber spatula, then scrape evenly into the prepared tins.
3. Bake both cakes in the centre of the oven for 18-20 minutes until a skewer pushed into the centre comes out clean and they’re starting to come away from the edges of the tins. Carefully run a palette knife around the edge to release the cakes, then ease out onto a wire rack to cool.
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4. While the cakes cool, make the buttercream. Put the softened butter in a large mixing bowl and beat using an electric mixer until light and fluffy. Add the cream cheese and mix again briefly to combine. Fold or gently mix in the icing sugar, then beat until combined and fluffy. (Try to avoid over-mixing cream cheese frosting as it can turn to liquid.)
5. Set the bottom sponge on a serving plate or board, then spread half the buttercream on top using a palette knife. Avoid flattening the buttercream too much; waves in the frosting will create pockets for the curd to fill. Spoon half the curd on top, allowing it to drip a little at the edges, then top with the second sponge. Repeat with the remaining buttercream and curd, then sprinkle with the toasted sesame seeds. Allow to set before slicing and serving.