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Peach, pistachio & white chocolate pound cake

20 August 2013


  • 250g pack butter, siftened
  • 200 g/7oz caster sugar
  • 300g/11oz plain flour
  • 1 tsp baking powder
  • 2 tsp vanilla extract
  • 3 large eggs
  • 200g/7oz full-fat Greek yoghurt
  • 200g bar white chocolate, 50g grated, remainder broken into chunks for the icing
  • 2 peaches, stoned and diced into 1cm or smaller chunks

Ingredients for the icing

  • white chocolate chunks (see above)
  • 200 g tub full-fat soft cheese
  • 200g/7oz Greek yoghurt
  • 1 bag of Natures Table pistachios - approx 3 tbsp finely chopped
  1. Heat the oven to 160c/140c fan/gas3.
  2. 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, yoghurt and grated chocolate. Beat together, then stir in the peaches.
  3. Scrape into the tin and bake for 1 hr, or until an inserted skewer comes out clean. Cool in the tin. Turn onto a serving  plate once cool.
  4. To make the icing, melt the remaining 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 yoghurt until smooth. Scrape in the melted chocolate and beat again. Chill until ready to use.
  5. Swirl the icing over the top of the cake and scatter over the chopped pistachios.

Per slice (12) 558kcals, protein 9g, carbs 47g, fat 37g, sat fat 22g, fibre 2g, sugar 29g, salt 0.7g

Posted: 20/08/2013 11:49:57 by Sara

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