Owen and Noreen Pigdon (and family) featured in our Capital Country issue. We had a long chat over a cuppa accompanied by this cake fresh from the oven. You can read the story in our ‘electric’ format, and print out the recipe, but please don’t. It’s a nice story and like most of the recipes we publish, comes from the producer or is part of the story we’re telling. The ‘Preacher’s cake’ recipe came from the cookbook that the Pigdon’s self publish. Just a small hand stapled book, but it’s full of recipes that were contributed by many of the vistors and WWOOF’ers (Willing Workers On Organic Farms) who have worked at Loriendale Orchards. The recipe below had one essential ingredient that had a typo in the magazine. We had a number of readers comment on it (who also made the cake and loved it). We’ve fixed the mistake, so by sheer weight of email, it moves to our ‘most favourite recipe’ spot.

Swiss Preachers Cake

50gms butter
3/4 cup castor sugar
2 eggs
250gms ground hazelnuts
1 cup of apple sauce
zest of one lemon
1 cup plain flour
2 teaspoons baking powder
4 small apples (Abas, Jonathan, Spartan)
1 tablespoon raw sugar

Cream butter until smooth. Add sugar and beat until light and creamy, then beat in eggs. Gently stir in hazelnuts, apple sauce and lemon juice. Sift flour with baking powder and gently fold through. Pour into a greased ring pan. Peel, core and halve apples. Cut lines in each to 1cm from the core side. Arrange on the cake and sprinkle with the raw sugar. Bake on the lowest shelf of a moderate oven for 1 hour.
From Fruits of the Orchard 2nd Edition 2005. Loriendale Orchard.
See their website for purchase details
Photos by Aurore Harden 2005