Reviewed: Apr. 26, 2012

Super Yummy!! It tastes like a thick giant soft in the middle crunchy outside sugar like cookie. Also it was very quick to whip up and bake which is awesome. If you are considering of baking this definitely DO.

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Reviewer:

Dee4peacelove

Cooking Level: Intermediate

Living In: Cobourg, Ontario, Canada

Reviewed: Apr. 22, 2012

really enjoyed this, quick and easy. I did not find the almond flavor over whelming as some of the reviewers said. Although, I do love almond ! Will definitely make this again.

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Reviewer:

Babbs

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Feb. 29, 2012

This was good, and very easy to make. As suggested by previous reviewers, the amount of almond extract is too much. Next time I will use half a tablespoon or less. I replaced some of the flour with ground almonds and added 1/2 tsp. vanilla extract. I also did not glaze.

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Reviewer:

Integrity

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

Reviewed: Sep. 23, 2011

So yummy! If you want it to taste amazing....put a layer of almond paste in the middle!!!!! So good and thats how my Oma always makes it! YUM!

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Reviewer:

Allison

Reviewed: Apr. 3, 2011

I turned this recipe into bars. I doubled the batter and spread into parchment lined jelly roll pan. Pressed lots of almond slices into batter so that everything was covered. Omitted the egg wash.

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Reviewer:

She loves to cook

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Reviewed: Jan. 27, 2011

This is wonderful! Due to lack of utensils and ingredients I had to change a few things. I only added 2 tsp. or almost extract and added 1 tsp of vanilla extract. I also did not have any round cake pans or pie pans, so I placed it in a 9x13 inch square pan. I cooked it for the same amount of time and temperature. This is very good, it remindes me of a huge, soft sugar cookie!!

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Reviewer:

Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Reviewed: Jan. 16, 2011

i like this cake a lot, but it was a little on the sweet side. almond flavor was a little too much. will definitely make it again, but with less almond extract.

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Reviewer:

llglowbug79

Cooking Level: Expert

Reviewed: Jan. 11, 2011

Buttery goodness. A little bit dry but thats how its suppose to be. Tasted better the next day as per other reviewers comments. A few changes made was I used self raising flour and ommited the baking powder. Didnt have almond extract so used 2 tsp vanilla & 1/2 tsp rum extract. Pleace macadamia nuts on the top of the cake before baking. Simply delicious..would make it again! Dh loved it.

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Reviewer:

Alie

Cooking Level: Expert

Home Town: Melbourne, Victoria, Australia

Reviewed: Jan. 4, 2011

This comes pretty close to Opa's authentic Boterkoek, and I must agree with Debora T. that it tastes more authentic the next day. I recommend letting it sit out for a night before eating it. I sprinkled sliced almonds on top after applying the egg wash. Also, we like it a little more dense, so in subsequent batches I used only a teaspoon of baking powder

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Reviewer:

justliveforlife

Cooking Level: Expert

Reviewed: Nov. 15, 2010

I just made this recipe for friends and it was demolished. This is very, very good. I will be making this one again and again. I did make one change, I suggest adding 1/2-1 teaspoon of vanilla extract along with the almond extract. It mellows the almond out a little, otherwise it becomes too overpowering.

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6 users found this review helpful