Peach, pistachio & white chocolate pound cake
The recipe Peach, pistachio & white chocolate pound cake can be made in around 2 hours and 5 minutes. This recipe serves 12. One portion of this dish contains approximately 11g of protein, 27g of fat, and a total of 470 calories. For $1.18 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. Many people made this recipe, and 367 would say it hit the spot. Head to the store and pick up 0% fat greek yogurt, pistachios, greek yogurt, and a few other things to make it today. It is brought to you by BBC Good Food. Taking all factors into account, this recipe earns a spoonacular score of 40%, which is solid. Try White Chocolate Pound Cake, White Chocolate Pound Cake, and Pistachio Praline cake with White Chocolate for similar recipes.
Servings: 12
Preparation duration: 60 minutes
Cooking duration: 65 minutes
Ingredients:
200g full-fat Greek yogurt
1 tsp baking powder
250g pack butter, softened
200g bar white chocolate, 50g grated, remainder broken into chunks
3 large eggs
200g tub full-fat soft cheese
200g Greek yogurt
3 tbsp finely chopped pistachios
300g plain flour
2 peaches, stoned and diced into 1cm or smaller chunks
200g caster sugar
2 tsp vanilla extract
white chocolate chunks (see above)
Equipment:
cake form
oven
skewers
bowl
frying pan
Cooking instruction summary:
Heat oven to 160C/140C fan/gas 3.Butter and line the base and sidesof a deep 22cm cake tin with bakingparchment, then beat the rest of thebutter 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 outclean. Cool in the tin.To make the icing, melt the chocolatechunks in a bowl over a pan of barelysimmering water, then remove fromthe heat. Beat the soft cheese in amixing bowl until smooth, then beat inthe yogurt until smooth. Scrape in themelted chocolate and beat again. Chilluntil ready to use.Swirl the icing over the top of thecake and scatter over the pistachios.
Step by step:
1. Heat oven to 160C/140C fan/gas 3.Butter and line the base and sidesof a deep 22cm cake tin with bakingparchment, then beat the rest of thebutter and the sugar together until pale.
2. Add the flour, baking powder, vanilla,eggs, yogurt and grated chocolate.Beat together, then stir in the peaches.
3. Scrape into the tin and bake for 1 hr,until an inserted skewer comes outclean. Cool in the tin.To make the icing, melt the chocolatechunks in a bowl over a pan of barelysimmering water, then remove fromthe heat. Beat the soft cheese in amixing bowl until smooth, then beat inthe yogurt until smooth. Scrape in themelted chocolate and beat again. Chilluntil ready to use.Swirl the icing over the top of thecake and scatter over the pistachios.
Nutrition Information:
covered percent of daily need
