Vasilopita - Greek New Year's Cake
Celebrate the New Year with this delicious Greek New Year's cake, Vasilopita! It's easy, mildly spiced and has a hidden coin for good luck!
Servings 12 (approximately)
Equipment
- one 10-inch (25.4cm) round cake pan (or springform pan)
- mixing bowls
- hand mixer
- parchment paper
- small coin (about an inch in diameter/24mm, roughly the size of a quarter)
- aluminum foil
Ingredients
For the Cake
- 1 medium orange
- 4 cups all-purpose flour (500g)
- 3 teaspoons baking powder
- 1 ½ cups finely chopped walnuts (200g/7oz)
- ½ teaspoon ground clove
- ¼ teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- 1 cup unsalted butter, at room temperature (226g)
- 2 cups granulated sugar (400g)
- 2 teaspoons vanilla
- 3 medium eggs, at room temperature
- ¼ cup cognac or brandy (60ml)
- 1 cup milk (250ml)
- a clean coin wrapped in aluminum foil (about the size of a quarter)
Decoration
- about ¼ cup powdered sugar (60g)
- some pomegranate seeds (optional)
- some rosemary sprigs (optional)
Instructions
- Preheat the oven to 350°F / 180°C.
- Grease and line the bottom and sides of a 10-inch (26 cm) round pan with parchment paper. Set aside.
- Zest the orange and then juice it. Set aside.
- In a large bowl, whisk together the flour, baking powder, walnuts, spices and salt. Set aside.4 cups all-purpose flour (500g), 3 teaspoons baking powder, 1 ½ cups finely chopped walnuts (200g/7oz), ½ teaspoon ground clove, ¼ teaspoon ground nutmeg, 2 teaspoons ground cinnamon, ¼ teaspoon salt
- In another large bowl, cream the butter with a hand mixer for about 1-2 minutes until it's smooth.1 cup unsalted butter, at room temperature (226g)
- Add the sugar, and the orange zest to the butter and beat until creamy, about 3 minutes, scraping the bowl frequently.2 cups granulated sugar (400g), 1 medium orange
- Add the vanilla and the eggs, one at a time, beating for about a minute after each addition. Scrape the sides of the bowl a few times until everything is well incorporated.2 teaspoons vanilla, 3 medium eggs, at room temperature
- Add the dry ingredients, the orange juice, the cognac/brandy, and the milk into the butter mixture, in two alternating batches, beating on high speed until thoroughly combined. Don't overmix.¼ cup cognac or brandy (60ml), 1 cup milk (250ml)
- Pour the batter into the prepared pan and bake for 55 – 65 minutes, or until an inserted toothpick in the middle comes out clean.
- When the cake is done, take it out of the oven and let it cool in the pan for 15-20 minutes.
- Carefully remove the cake from the pan and peel off the parchment paper. Invert the cake onto a serving platter. Then, with the bottom of the cake facing up, carefully insert the foil-wrapped coin. Flip the cake over so the top is facing up.
- Dust the cake generously with powdered sugar and decorate with pomegranate seeds and rosemary sprigs, if desired.
- Enjoy!
Notes
TOP TIPS
- Use room-temperature ingredients for a smooth batter.
- Avoid overmixing to keep the cake light.
- Check doneness with a toothpick after 45 minutes.
- Insert the coin after baking to prevent it from sinking.
- Cool the cake completely before decorating.
