Dole Lemon-Berry Tahini Chiffon Cake
Cook time – 60 min

- Total time
- 80 minutes
- Preparation time
- 20 minutes
- Calories
- 320
- Portions
- 12
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.
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
Nutritional Facts
Serving Per Container | |
Serving Size | (119g) |
Calories | 320 |
Entries | Daily value in %* |
---|---|
Total Fat (13 g) | 17% |
Saturated Fat (2 g) | 10% |
Cholesterol (30 mg) | 10% |
Sodium (380 mg) | 17% |
Total Carbohydrate (47 g) | 17% |
Dietary Fiber (2 g) | 7% |
Total Sugars (27 g) | |
Protein (7 g) | |
Calcium | 10% |
Iron | 10% |
Potassium (148 mg) | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.