Peach, pistachio & white chocolate pound cake

Popular
Health score
2%
Peach, pistachio & white chocolate pound cake
125 min.
12
505kcal

Suggestions


If you're looking for a dessert that beautifully blends flavors and textures, look no further than our Peach, Pistachio & White Chocolate Pound Cake. This sumptuous treat is the perfect indulgence for any occasion, whether it’s a celebratory gathering or a cozy family dinner. With its moist, buttery crumb and delightful bursts of juicy peaches, every slice is a bite of summertime bliss.

The addition of creamy white chocolate elevates the cake to a new level of decadence, while the crunchy pistachios add a delightful contrast, both in flavor and texture. Each ingredient plays its part, creating a harmonious balance that will have your guests coming back for seconds—if not thirds! Plus, this recipe is simple enough to impress even the most discerning palates without requiring advanced baking skills.

In just over two hours, you can whip up this crowd-pleaser, which generously serves up to 12 people. Not only is it visually appealing with its inviting colors and whipped icing, but it also boasts a comforting, rich flavor profile that pairs beautifully with a cup of tea or coffee. Treat yourself and your loved ones to a slice of this Peach, Pistachio & White Chocolate Pound Cake—you won’t regret it!

Ingredients

  • 250 butter softened
  • 200 sugar 
  • 300 flour plain
  • tsp double-acting baking powder 
  • tsp vanilla extract 
  • large eggs 
  • 200 greek yogurt 
  • 200 chocolate white grated
  • small textured vegetable protein diced
  • chunks chocolate white (see above)
  • 200 cheese soft
  • 200 greek yogurt 
  • tbsp pistachios finely chopped

Equipment

  • frying pan
  • oven
  • mixing bowl
  • cake form
  • skewers

Directions

  1. Heat oven to 160C/140C fan/gas
  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.
  3. Add the flour, baking powder, vanilla, eggs, yogurt and grated chocolate. Beat together, then stir in the peaches.
  4. Scrape into the tin and bake for 1 hr, until an inserted skewer comes out clean. Cool in the tin.
  5. 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.
  6. Swirl the icing over the top of the cake and scatter over the pistachios.

Nutrition Facts

Calories505kcal
Protein8.04%
Fat53.82%
Carbs38.14%

Properties

Glycemic Index
39.34
Glycemic Load
32.76
Inflammation Score
-5
Nutrition Score
9.0143478895011%

Flavonoids

Cyanidin
0.14mg
Catechin
0.07mg
Epigallocatechin
0.04mg
Epicatechin
0.02mg
Epigallocatechin 3-gallate
0.01mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:504.64kcal
25.23%
Fat:30.47g
46.87%
Saturated Fat:17.89g
111.84%
Carbohydrates:48.59g
16.2%
Net Carbohydrates:47.66g
17.33%
Sugar:28.61g
31.79%
Cholesterol:113.31mg
37.77%
Sodium:272.51mg
11.85%
Alcohol:0.24g
100%
Alcohol %:0.21%
100%
Protein:10.23g
20.47%
Selenium:18.24µg
26.06%
Vitamin B2:0.37mg
21.99%
Phosphorus:167.02mg
16.7%
Vitamin A:826.1IU
16.52%
Vitamin B1:0.24mg
16.03%
Folate:58.21µg
14.55%
Calcium:127.5mg
12.75%
Manganese:0.2mg
10.25%
Iron:1.61mg
8.93%
Vitamin B3:1.73mg
8.66%
Vitamin B12:0.51µg
8.51%
Vitamin E:0.98mg
6.53%
Vitamin B5:0.64mg
6.41%
Potassium:186.57mg
5.33%
Vitamin B6:0.1mg
5.25%
Zinc:0.78mg
5.22%
Copper:0.09mg
4.49%
Magnesium:17.05mg
4.26%
Fiber:0.93g
3.71%
Vitamin K:3.45µg
3.28%
Vitamin D:0.25µg
1.67%