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Peach, Pistachio, and White Chocolate Pound Cake

This decadent cake, with a dense and very moist crumb, makes for a lovely celebration centerpiece, and it easily feeds a crowd since slender slices are rich enough to be utterly satisfying. Be sure to use peaches that are perfectly ripe but still firm enough to hold their shape when stirred and then baked into the batter: the little peachy pockets that are formed are a wonderful contrast to the white-chocolate scented cake.

Peach, Pistachio, and White Chocolate Pound Cake

8 oz. butter, softened (16 tbs.)
7 oz. caster sugar (1 cup)
11 oz. all-purpose flour (2½ cups)
1 tsp. baking powder
2 tsp. vanilla extract
3 large eggs
7 oz. full-fat Greek yogurt (¾ cup)
7 oz. white chocolate, 1.75 oz. grated, remainder broken into chunks for the icing
2 peaches, pitted and diced into ½” or smaller chunks

For the icing

white chocolate chunks (see above)
7 oz. full-fat cream cheese
7 oz. Greek yogurt (¾ cup)
3 tbs. finely chopped pistachios

Heat the oven to 325°F. Grease and line the bottom and sides of a deep 9” cake tin with parchment.

Beat the butter and sugar together until pale. Add the flour, baking powder, vanilla, eggs, yogurt, and grated chocolate. Beat together, then stir in the peaches.

Scrape the thick batter into the tin, smooth the top, and bake for 1 hour, 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 cream 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.

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