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:

Quickview
472k Calories
11g Protein
27g Total Fat
46g Carbs
4% Health Score
Limit These
Calories
472k
24%

Fat
27g
42%

  Saturated Fat
15g
98%

Carbohydrates
46g
15%

  Sugar
22g
25%

Cholesterol
96mg
32%

Sodium
243mg
11%

Alcohol
0.24g
1%

Caffeine
13mg
4%

Get Enough Of These
Protein
11g
23%

Selenium
18µg
27%

Manganese
0.53mg
26%

Phosphorus
217mg
22%

Iron
3mg
20%

Vitamin B2
0.33mg
19%

Copper
0.38mg
19%

Vitamin B1
0.24mg
16%

Folate
57µg
14%

Magnesium
52mg
13%

Vitamin A
627IU
13%

Fiber
2g
11%

Calcium
99mg
10%

Vitamin B3
1mg
9%

Vitamin B12
0.52µg
9%

Potassium
295mg
8%

Zinc
1mg
8%

Vitamin B5
0.61mg
6%

Vitamin E
0.79mg
5%

Vitamin B6
0.1mg
5%

Vitamin D
0.58µg
4%

Vitamin K
2µg
3%

covered percent of daily need
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