Name: Peach, pistachio & white chocolate pound cake
Prep time: 1 h
Cook time: 1 h 5 min
Total time: 2 h 5 min
Yield: Cuts into 12-14 slices
Cuisine: British
Ingredients: 250g pack butter softened; 200g caster sugar; 300g plain flour; 1 tsp baking powder; 2 tsp vanilla extract; 3 large eggs; 200g full-fat Greek yogurt; 200g bar white chocolate 50g grated, remainder broken into chunks; 2 peaches stoned and diced into 1cm or smaller chunks; white chocolate chunks (see above); 200g tub full-fat soft cheese; 200g Greek yogurt; 3 tbsp finely chopped pistachio

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Peach, pistachio & white chocolate pound cake

Peach, pistachio & white chocolate pound cake

Sarah Cook

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Cuts into 12-14 slices

Easy

Prep: 1 hr

Cook: 1 hr and 5 mins

A star rating of 3.1 out of 5.13 ratingsRate

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A dense and indulgent tea shop-style sponge cake with white chocolate and cream cheese frosting

Freezable (Freeze un-iced)

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Ingredients

Nutrition

Units:

MetricUS

250g pack butter

softened
200g caster sugar
300g plain flour
1 tsp baking powder
2 tsp vanilla extract
3 large eggs
200g full-fat Greek yogurt
200g bar white chocolate

50g grated, remainder broken into chunks
2 peaches

stoned and diced into 1cm or smaller chunks

For the icing

white chocolate

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

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Nutrition: per slice (12)

kcal558
fat37g
saturates22g
carbs47g
sugars29g
fibre2g
protein9g
salt0.7g

low

Method

step 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.
step 2

Scrape into the tin and bake for 1 hr, until an inserted skewer comes out clean. Cool in the tin.
step 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.
step 4

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

Recipe from Good Food magazine, August 2012

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A star rating of 3.1 out of 5.13 ratings

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