Reviewed: Jan. 7, 2010

My daughter and friends chose Greece for a "Multicutural Winter Holiday" presentation at school. They focused on St. Basil's Day and baked this cake to be part of their display. We baked it in a 10" round springform pan. It turned out great and looked so pretty with the almonds and sesame seeds on top. They got many compliments on the cake. Some folks compared it to a shortbread type cake.

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4 users found this review helpful

Reviewer:

Lori

Reviewed: Jan. 4, 2010

This was a hit at my New Years' Eve Dinner. The only thing I did differently was I added an ogange glaze over the top. This gave a little sparke to the top and added a little hit of flavor. I will be making this one again!

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10 users found this review helpful

Reviewer:

MistyMauiGirl

Cooking Level: Expert

Home Town: Kihei, Hawaii, USA

Living In: Eagle Point, Oregon, USA

Reviewed: Jan. 3, 2008

made this for New Year's and I even got the coin - didn't cheat...

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10 users found this review helpful

Reviewer:

orestescalpis

Cooking Level: Intermediate

Home Town: Galveston, Texas, USA

Living In: New York, New York, USA

Reviewed: Jan. 21, 2007

this was good, but not fantastic, it was a bit on the dry side, but hiding the coins in it was a hit.

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10 users found this review helpful

Reviewer:

MEGKELLEY

Cooking Level: Intermediate

Home Town: Loveland, Colorado, USA

Living In: Durango, Colorado, USA

Reviewed: Jan. 12, 2007

The cake was rather bland but we had fun with it at a new year's eve partythis year.

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10 users found this review helpful

Reviewer:

emrilwannabe

Cooking Level: Beginning

Home Town: Baltimore, Maryland, USA

Living In: Mill City, Oregon, USA

Reviewed: Jan. 10, 2007

I am Greek and this has been a tradition in my family for a long time. I was pleased to find this recipe as I lost my grandmother's version of the dish and this one made a great replacement.

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13 users found this review helpful

Reviewer:

MOUDRO

Reviewed: Jan. 2, 2007

I baked this cake for my family's New Year's day brunch. Being Greek, I can tell you that this was much closer to the traditional recipe than you would find in a bakery. It's denser and has a lighter flavour. Everyone loved it and commented on how it was much better than store bought version. My 3 year old nephew ate an entire piece by himself! A definite keeper.

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34 users found this review helpful

Reviewer:

Ageliki

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Dec. 31, 2003

I thought this was a very nice tradition. The cake wasn't the tastiest I've made, but it was enjoyable none the less.

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12 users found this review helpful

Reviewer:

MMMICHELLE

Reviewed: Dec. 31, 2002

This is indeed a traditional Greek recipe. Almonds and the sesame seeds are not essential but definitely add to the flavour. The sesame seeds in particularly are used a lot by Greek Bakers.

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19 users found this review helpful

Reviewer:

ANTHRAKAS

Reviewed: Jan. 15, 2002

I thought this cake taste great. I put several$1 coins wrapped in foil. Everyone thought it was fun. This cake tastes like pound cake. If anyone finds it to sedate, it would go very well with chocolate sauce and whipped cream or strawberries and vanilla ice cream.

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28 users found this review helpful