This isn’t the type of cake I would usually make, as I’m not the biggest fan of white chocolate. But as I had some peaches that needed to be used, I thought I’d give it a go. This was really interesting; the cake has that moist density that a pound cake should, but the yoghurt cheese topping lightened it up and prevented it from being too sweet.

BBC Good Food

• 250 g pack butter (softened)
• 200 g caster sugar
• 300 g plain flour
• 1 tsp baking powder
• 2 tsp vanilla extract
• 3 large eggs
• 200 g full-fat Greek yogurt
• 50 g bar white chocolate (grated)
• 2 peaches (stoned and diced into 1cm or smaller chunks)

For the icing

• 150 g white chocolate chunks
• 200 g tub full-fat soft cheese
• 200 g Greek yogurt
• 3 tbsp finely chopped pistachios

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.
2. Scrape into the tin and bake for 1 hr, until an inserted skewer comes out clean. Cool in the tin.
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.
4. Swirl the icing over the top of the cake and scatter over the pistachios.