Step 1

Preheat oven to 180°C. Grease a 22cm round cake pan and line with baking paper.

Step 2

Using an electric mixer, beat butter and sugar on medium-high speed until thick and pale. Add eggs, one at a time, beating well after each addition, then gently stir in the flours.

Step 3

In a separate bowl, mix the spices with the mashed banana. Stir in the chia seeds, then add the milk and bicarbonate of soda, and stir to combine.

Step 4

Add the banana mixture to the cake batter and stir to combine, then pour into the prepared cake pan. Bake in the oven for 50-60 minutes or until a skewer inserted in the centre comes out clean. Cool for 5 minutes in the pan, then turn out onto a wire rack to cool completely.

Step 5

Meanwhile, for the lemon ricotta icing, beat the ricotta, lemon juice and honey in an electric mixer on medium-high speed for 3-5 minutes or until smooth.

Step 6

Spread the icing over the cooled cake and lightly dust with the extra spices. Cut into slices and serve.