Dole Lemon-Berry Tahini Chiffon Cake

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.