Swirled Sesame Blackberry Tea Cake
Rich and succulent blackberry purée is blended with toasted spices, tahini and yogurt and baked into a sweet, fluffy tea cake glazed with blackberry, lemon and toasted sesame seeds.
Allergens: Eggs, Dairy (yogurt), Gluten (flour)
Swirled Sesame Blackberry Tea Cake INGREDIENTS:
| 1 cup | All purpose flour, sifted |
|---|---|
| 1¾ teaspoons | Baking powder |
| ¼ teaspoon | Baking soda |
| 1 teaspoon | Salt, kosher |
| ½ teaspoon | Toasted cardamom, ground |
| ½ cup | Plain yogurt, full fat |
| ½ cup | Tahini paste, premade |
| 1 cup | Granulated sugar |
| 2 each | Whole egg |
| 1 teaspoon | Vanilla extract |
| ½ cup | Vegetable oil |
| 1½ teaspoons | Toasted sesame oil |
| 2 Tablespoons | White sesame seeds |
| 3 Tablespoons | Black sesame seeds, divided |
| ½ cup | DOLE Chef-Ready Blackberry Frozen Purée, thawed |
| 1 cup | Blackberry Lemon Glaze, sub-recipe |
Blackberry Lemon INGREDIENTS:
| ½ cup | DOLE® Chef-Ready Blackberry Frozen Purée, thawed |
|---|---|
| 1¼ cup | Powdered sugar |
| 2 Tablespoons | Lemon juice, fresh |
Blackberry Lemon Glaze DIRECTIONS:
- In a blender, combine blackberry purée, powdered sugar and lemon juice. Blend until smooth.
- Cover and reserve refrigerated until used.
Cake DIRECTIONS:
- Preheat oven to 350° F.
- In a medium bowl, sift flour, baking powder, baking soda, salt and ground cardamom.
- In separate bowl, combine yogurt and tahini paste; mix until well combined.
- In a mixing bowl, using whisk attachment, beat sugar, eggs and vanilla until smooth. Switch to low speed and slowly drizzle-in vegetable oil and sesame seed oil; allow to whisk until well combined.
- Alternating, add dry flour mixtures and yogurt to blended mix; scrape down sides of mixing bowl as needed. Mix until combined.
- In a separate small bowl, combine 2 Tablespoons of white sesame seeds and 2 Tablespoons black sesame seeds.
- Lightly coat 2” of a ⅓ pan with nonstick spray. Sprinkle sides with blended sesame seeds, coating the edges well. Tap-out excess.
- Using a spice mill or grinder, pulse remaining 1 Tablespoon black sesame seeds into powder.
- In two small bowls, separate prepared batter in half, leaving one plain and the other whisk in blackberry purée and powdered black sesame until completely combined.
- Using a 2 oz. ice cream scoop, alternate dollops of the two batters into the baking pan, swirling with the back of a spoon.
- Place in oven and bake for 40-45 minutes until gold in color. Test with a wooden skewer until it comes out clean to ensure it is cooked.
- Remove from pan and cool completely.
- Drizzle cake with prepared Blackberry Lemon Glaze; slice and serve.
TO SERVE:
- Serve one slice (1/10th of cake) per serving.
Yield: 10 portions
