Dole Lemon-Berry Tahini Chiffon Cake
![Dole Lemon-Berry Tahini Chiffon Cake](/-/media/project/dole/recipe-images/dole-lemon-berry-tahini-chiffon-cake_1200x600.jpeg?h=600&w=1200&rev=bde362257bfd4e809cef6bac3a269502&hash=7F0560A670103F7D2FAE7BF490B72F6D)
Ingredients
- 2-1/4 cups self-rising flour
- 1/2 cup honey
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup nonfat Greek yogurt
- 1/2 cup olive oil
- Zest of 1 lemon
- 1 cup DOLE® Blackberries
- 1 cup DOLE® Raspberries
- 1/4 cup tahini
- Juice of 1 lemon
- 2 tablespoons maple syrup
Directions
- Preheat oven 350°F. Lightly coat 9-inch Bundt pan with cooking spray.
- Stir together flour, honey, salt, eggs, yogurt, oil, and lemon zest until combined. Stir in blackberries and raspberries. Spoon batter into prepared Bundt pan.
- Bake 50 to 60 minutes or until toothpick inserted into the center comes out clean.
- Remove from the oven and place on a wire rack and allow to cool in the cake pan for 10 minutes before turning out of the cake from the pan.
- Stir together tahini, lemon juice, and maple syrup and pour over the top of the warm cake, serve warm or cold.