Peach Pistachio White Chocolate Pound Cake Recipes
PEACH, PISTACHIO & WHITE CHOCOLATE POUND CAKE
A dense and indulgent tea shop-style sponge cake with white chocolate and cream cheese frosting
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 2h5m
Yield Cuts into 12-14 slices
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. 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.
Nutrition Facts : Calories 558 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
PISTACHIO WHITE CHOCOLATES
Steps:
- For the pistachio white chocolate butter: Combine the pistachios, white chocolate chips, sugar, salt, almond extract and vanilla in a food processor and blend, scraping the sides occasionally, until very creamy and spreadable, about 10 minutes.
- For the white hot chocolate: Gently heat the milk in a saucepan over medium heat and whisk in 4 to 6 tablespoons of the pistachio butter (4 tablespoons for a nice, light, not-too-sweet situation, or 6 for a very rich desserty sitch!). Save the remaining pistachio butter for another use.
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