I dont have a breadmaker so made this by hand. Used the exact amount of ingredients but replaced butter with olive oil, added few dashed of cinnamon powder and blue gum honey instead of brown sugar. It turned out to be the softest honey oat bread ever! The dough was a bit sticky so while kneading I kept adding flour (up to 1/4c more, maybe?) to my workbench and hands til I get a smooth dough. The oats didn't completely disappear, it was still there only I think the amount of oats are not enough to show in the bread too much, which is great for hubby (whom would freak out if he sees them!) and for fussy little eaters. I would add bit more oats next time and maybe sweeten it a little? Baked in a preheated oven at 175C/350F for 30 mins. The entire house smelled of bread and honey when it was in the oven. Beautiful!

Reviewed On: Feb. 1, 2009

LOVE this cake. I made half the amount, used all butter, used one vanilla bean instead of almond extract, skimmed milk and plain flour. Creamed the butter and sugar with a hand mixer til smooth and pale, add eggs one at a time, then the vanilla bean. Then I stir in the flour mix alternately with milk by hand. Making sure it is well incorporated by each addition. Takes a little effort but SO worthwhile. Sprayed my cake tin w olive oil spray, baked the cake for an hour. LOVELY. It has a thin crust on top, and such dense, moist cake. Was a bit cautious in the beginning with the recipe after reading the reviews hence I made only half the recipe. Next time I'll make it marbled. YUM!

Reviewed On: Jan. 13, 2009

I made this as a cookie without the jam. SO light and buttery. Instead of almond essence, I substitute it with 1 tsp vanilla essence. The dough turned out sticky and was not easy to roll so I stuff them into a piping bag and piped them all out. LOVELY!

Reviewed On: Nov. 13, 2007