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Dole Lemon-Berry Tahini Chiffon Cake

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Total Time (minutes)
80
Difficulty
1
Servings
12
Ingredients
12
Total Prep Time: 20 minutes
Calories Per Serving: 320
Nutrients

Nutrition Facts

Serving Size (119g)

Amount per serving
Calories 320 Calories from fat:
% Daily Value*
Fat 13 g 17 %
Saturated 2 g 10 %
Trans 0 g
Cholesterol 30 mg 10 %
Sodium 380 mg 17 %
Potassium 148 mg 4 %
Carbohydrate 47 g 17 %
Fiber 2 g 7 %
Sugars 27 g
Protein 7 g
Vitamin A 0 %
Vitamin C 0 %
Calcium 10 %
Iron 10 %
Vitamin D 0 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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

  1. Preheat oven 350°F. Lightly coat 9-inch Bundt pan with cooking spray.
  2. Stir together flour, honey, salt, eggs, yogurt, oil, and lemon zest until combined. Stir in blackberries and raspberries. Spoon batter into prepared Bundt pan.
  3. Bake 50 to 60 minutes or until toothpick inserted into the center comes out clean.
  4. 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.
  5. Stir together tahini, lemon juice, and maple syrup and pour over the top of the warm cake, serve warm or cold.
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Dole Lemon-Berry Tahini Chiffon Cake Prep Time:20 minutes Cook time:80 minutes Serves: 12
Nutrition facts: 320 Calories, 13 grams fat
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.