Peach, pistachio & white chocolate pound cake

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

Peach, pistachio & white chocolate pound cake

Peach, pistachio & white chocolate pound cake takes approximately 2 hours and 5 minutes from beginning to end. One serving contains 475 calories, 12g of protein, and 27g of fat. This recipe serves 12. If you have pack butter, caster sugar, bar chocolate, and a few other ingredients on hand, you can make it. White Chocolate Pound Cake, White Chocolate Pound Cake, and Pistachio Praline cake with White Chocolate are very similar to this recipe.

Instructions

Heat oven to 160C/140C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Butter

Sugar

Base

Equipment you will use

Cake Form

Add the flour, baking powder, vanilla, eggs, yogurt and grated chocolate. Beat together, then stir in the peaches.

Ingredients you will need

Baking Powder

Chocolate

Peach

Vanilla

Yogurt

All Purpose Flour

Egg

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

Equipment you will use

Oven

Skewers

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.

Ingredients you will need

Chocolate Chunks

Soft Cheese

Chocolate

Yogurt

Icing

Water

Equipment you will use

Mixing Bowl

Frying Pan

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

Ingredients you will need

Pistachio Nuts

Icing

Equipment

Ingredients

Servings:

250grams

pack butter, softened 200grams

caster sugar 300grams

plain flour 1teaspoon

baking powder 2teaspoons

vanilla extract 3larges

eggs 200grams

full-fat Greek yogurt 200grams

bar white chocolate, 50g grated, remainder broken into chunks 2smalls

peaches, stoned and diced into 1cm or smaller chunks 1chunk

white chocolate (see above)200grams

full-fat soft cheese 200grams

Greek yogurt 3Tbsps

finely chopped pistachio

Recommended wine: Cream Sherry, Moscato Dasti, Port

Pound Cake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.