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Peach, pistachio & white chocolate pound cake

Peach, pistachio & white chocolate pound cake

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(8 ratings)

Prep: 1 hr Cook: 1 hr, 5 mins

Easy

Cuts into 12-14 slices
A dense and indulgent tea shop-style sponge cake with white chocolate and cream cheese frosting

Nutrition and extra info

  • Freeze un-iced

Nutrition: per slice (12)

  • kcal558
  • fat37g
  • saturates22g
  • carbs47g
  • sugars29g
  • fibre2g
  • protein9g
  • salt0.7g
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Ingredients

  • 250g pack butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g caster sugar
  • 300g plain flour
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tsp vanilla extract
  • 3 large egg
  • 200g full-fat Greek yogurt
  • 200g bar white chocolate, 50g grated, remainder broken into chunks
  • 2 peach, stoned and diced into 1cm or smaller chunks

    Peach

    pee-ch

    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

For the icing

  • white chocolate chunks (see above)
  • 200g tub full-fat soft cheese
  • 200g Greek yogurt
  • 3 tbsp finely chopped pistachio

Method

  1. Heat oven to 160C/140C fan/gas 3. Butter and line the base and sides of a deep 22cm cake tin with baking parchment, then beat the rest of the butter and the sugar together until pale. Add the flour, baking powder, vanilla, eggs, yogurt and grated chocolate. Beat together, then stir in the peaches.

  2. Scrape into the tin and bake for 1 hr, until an inserted skewer comes out clean. Cool in the tin.

  3. To make the icing, melt the chocolate chunks in a bowl over a pan of barely simmering water, then remove from the heat. Beat the soft cheese in a mixing bowl until smooth, then beat in the yogurt until smooth. Scrape in the melted chocolate and beat again. Chill until ready to use.

  4. Swirl the icing over the top of the cake and scatter over the pistachios.

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Comments (10)

mashedpumpkin's picture

Based on the poor reviews of the cake itself - I actually ended up using just the icing recipe for a red velvet cake I was making! The icing is wonderful and I've saved this recipe just for it!

tanyah's picture
1

This is truly terrible. Basically looks and tastes like a sponge that has gone wrong. Yes, icing delicious but the cake was an utter waste of ingredients. I wish I had logged on and checked the ratings before I made it like a normally do!

brucenicholson's picture

Delicious! Made this instead of a birthday cake whilst on holiday. Went down a treat with everyone from the kids to grandparents. Needs to be eaten on the same day though as the next day the sponge had turned claggy.

fredshredz's picture
1

Was looking forward to making this cake for a coffee morning I have.
I found that it was too dense which I think is due to the yoghurt, it looked like it was not cooked properly. Won't make this again.

irmgard2's picture
5

So scrummy!!!! Love the icing!!!!

sucre99's picture

This looks nice. I would suggest using less chocolate and yogurt in the cake to make it lighter.

mimi204's picture
2

Ok. Too gummy and cloying. Pound cake is rich, not dense. I think putting in juicy fruit such as peaches, is the problem. The flavour of white chocolate is lost in the cake. Wouldn't make again without major changes.

hollyd1990's picture
2

Icing is delicious but the cake was too dense for my liking. Wouldnt make it again but would use the topping as others have suggested.

carolineb3713's picture
3

I made this cake and it was tasty, although very dense (I felt I had to explain to people that it was supposed to be dense because it looked a bit like a sponge cake that had failed to rise). Also, with a whole pack of butter in it, I can't help thinking of it as 'white chocolate pack-on-the-pounds cake'! I probably won't make the cake again but have already used the icing on different cakes a couple of times (including an experiment with low fat yog/cheese and milk choc which seemed to work). I had hoped my fussy two year old would like the icing because it seemed like a sneaky way to get good quality dairy produce into him but sadly he did not... Will keep trying though!

sarahkdouglas's picture
4

I was a bit dubious about this recipe, but I had all the ingredients to hand so gave it a go. It was actually really nice. Very moist, very dense (almost a steamed pudding), and just the right level of sweetness - I think the yogurt adds a slight sourness which counters the white chocolate really well. The icing is delicious! Best of all, I made it four days ago and it's still really fresh.

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