Vasilopita (Greek New Years Cake)

Enjoy this buttery, soft, traditional Greek cake called vasilopita and bring in the new year with a bang! This cake also comes with a hidden coin inside! If you find the lucky coin - congratulations! You'll have good luck for the rest of the year!

Course Dessert

Cuisine Greek

Prep Time 45

Cook Time 1

Cooling Time: 2

Total Time 3 45

Servings serves

Calories 396kcal

Author Peter G

Ingredients

500 grams flour all-purpose
1 teaspoon baking powder
250 grams butter softened (see note 1)
450 grams sugar granulated
3 eggs room temperature (see note 2)
1 tablespoon vanilla extract
300 ml orange juice freshly squeezed (see note 3)
1 tablespoon orange zest (approx. 3 oranges)
60 ml brandy or cognac
120 grams powdered sugar

Metric - US Customary

Instructions

First, preheat your oven to 160 deg C (320 F).
Line and grease a 25cm (10") cake pan with baking paper.
Wrap a coin in aluminium foil and set it aside.
Combine the all-purpose flour and baking powder in a bowl and set aside.
500 grams flour, 1 teaspoon baking powder
Mix the butter and sugar in a large bowl of your stand mixer until pale and creamy. (see note 4)
250 grams butter, 450 grams sugar
Turn the speed down to low and add the eggs one at a time, ensuring they are well incorporated.
3 eggs
Add the vanilla extract, orange juice, orange zest and brandy and mix well.
1 tablespoon vanilla extract, 300 ml orange juice, 1 tablespoon orange zest, 60 ml brandy
Add the flour mixture in two parts until you end up with a thick cake batter. (see note 5)
Add the coin and fold through the batter.
Pour the batter into the prepared cake pan and bake for one hour. Insert a toothpick into the centre to test if the vasilopita is ready. If it comes out clean, the cake is cooked.
Allow it to cool in the pan completely before inverting it onto a plate and dusting the top of the cake generously with powdered sugar.
120 grams powdered sugar

Video

Notes

Use unsalted butter - this will allow the flavour of the cake to come through. Also, ensure the butter has come to room temperature and is soft.
Use room-temperature eggs - this allows the cake to hold its structure. Cold eggs can also impact the butter, making it firm and hard to cream.
Try not to use orange juice form a carton.
Scrape down the sides occasionally when mixing the cake. This helps the batter mix evenly.
Refrain from over-mixing the batter when folding through the flour, as this will make the cake rubbery.
Use a kitchen scale and weigh your ingredients for the best results.
Store the cake in the fridge in an airtight container for up to 5 days.

Nutrition