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
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.
Scrape into the tin and bake for 1 hr, until an inserted skewer comes out clean. Cool in the tin.
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.
Swirl the icing over the top of the cake and scatter over the pistachios.
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.
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.