Pear & ginger loaf cake
This makes a lovely teatime treat or pudding, served with cream and also works well with apple and cinnamon or damson and vanilla
Peach, pistachio & white chocolate pound cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Cuts into 12-14 slices
Skip to ingredients
- 250g pack buttersoftened
- 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 chocolate50g grated, remainder broken into chunks
- 2 peachesstoned and diced into 1cm or smaller chunks
For the icing
- white chocolatechunks (see above)
- 200g tub full-fat soft cheese
- 200g Greek yogurt
- 3 tbsp finely chopped pistachio
Nutrition: per slice (12)
- kcal558
- fat37g
- saturates22g
- carbs47g
- sugars29g
- fibre2g
- protein9g
- salt0.7glow
Method
step 1
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.
step 2
Scrape into the tin and bake for 1 hr, until an inserted skewer comes out clean. Cool in the tin.
step 3
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.
step 4
Swirl the icing over the top of the cake and scatter over the pistachios.
