Photo: David Holifield
Peach, pistachio & white chocolate pound cake
13 ingredients
Cuts into 12-14 slices
openrecipes
A dense and indulgent tea shop-style sponge cake with white chocolate and cream cheese frosting
Estimated Nutrition (whole recipe, rough)
1282
Calories
52g
Protein
50g
Fat
154g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g pack butter , softened
- 200g caster sugar
- 300g plain flour
- 1 tsp baking powder
- 2 tsp vanilla extract
- 3 large eggs
- 200g full-fat Greek yogurt
- 200g bar white chocolate , 50g grated, remainder broken into chunks
- 2 peaches , stoned and diced into 1cm or smaller chunks
- white chocolate chunks (see above)
- 200g tub full-fat soft cheese
- 200g Greek yogurt
- 3 tbsp finely chopped pistachios
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes