Peach, pistachio & white chocolate pound cake

Peach, pistachio & white chocolate pound cake

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(12 ratings)

Prep: 1 hr Cook: 1 hr, 5 mins


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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  • 250g pack butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g caster sugar
  • 300g plain flour
  • 1 tsp baking powder
    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 eggs
  • 200g full-fat Greek yogurt
  • 200g bar white chocolate, 50g grated, remainder broken into chunks
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 2 peaches, stoned and diced into 1cm or smaller chunks



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

For the icing

  • white chocolate chunks (see above)
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 200g tub full-fat soft cheese
  • 200g Greek yogurt
  • 3 tbsp finely chopped pistachio


  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, questions and tips

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Sam McGeown's picture
Sam McGeown
20th Oct, 2018
Ignore the comments at your peril. Heavy, almost inedible cake topped with a really delicious icing.
15th Feb, 2018
I like this cake - it is heavy, and reminds me of a steamed sponge. Summer flavours with a winter weight. I do use self raising as well as the baking powder though, as the mix needs help to rise. Fresh peaches are also better as they're dryer.
7th Jan, 2015
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!
21st Aug, 2013
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!
27th May, 2013
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.
13th Sep, 2012
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.
1st Sep, 2012
So scrummy!!!! Love the icing!!!!
29th Aug, 2012
This looks nice. I would suggest using less chocolate and yogurt in the cake to make it lighter.
27th Aug, 2012
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.
17th Aug, 2012
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.


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