Vasilopita is a New Year’s Day cake in Greece that contains a hidden coin wrapped in foil and the family member who is fortunate enough to receive the coin in their slice is said to have good luck for the rest of the year. A delicious cake infused with the aromas of orange and cinnamon and garnished with powdered sugar.
Author: Nectaria
Servings: 8-10 pieces
INGREDIENTS
For the cake
450 gr./ 15.83 oz. all-purpose flour
125 gr./4.41 oz. butter, at room temperature
125 gr./ 4.41 oz. shortening
350 gr./12.34 oz. sugar
4 eggs, separated at room temperature
130 gr./4.58 oz. whole milk, at room temperature
60 gr./ 2.12 oz. fresh orange juice
60 gr./2.12 oz. fresh mandarin juice
1 tablespoon vanilla extract
½ teaspoon salt
4 teaspoons baking powder
1 tablespoon cinnamon
¼ teaspoon clove powder
¼ teaspoon nutmeg
100 gr./ 3.53 oz. raisins
50 gr./1.76 oz. walnuts, chopped
50 gr./ 1.76 oz. hazelnuts, chopped
50 gr./ 1.76 oz. chocolate chips
1 tablespoon all-purpose flour
Powdered sugar for decoration
INSTRUCTIONS
Preheat the oven to 340°F/ 170°C.
Mix together raisins, walnuts, hazelnuts, chocolate chips and one tablespoon of all-purpose flour. Set aside.
To make the cake
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, clove and nutmeg and set aside.
In another large bowl, beat the egg whites on medium-high speed until soft peaks form. Set aside.
Mix together orange and mandarin juice. Set aside.
Beat together the butter, shortening and sugar, until fluffy and lightened in color.
Add the egg yolks and vanilla extract and beat well. Scrape the sides and bottom of the bowl once the eggs have been added, and beat again.
Add the flour mixture to the batter in three parts alternately with the milk and fruit juice. Starting and ending with the flour.
Fold egg whites carefully in the batter. Add walnut and raisins and fold again carefully.
Grease (using vegetable oil or shortening) and flour a 26 cm/ 10.2 inches round pan. Scoop the batter into the prepared pan, smoothing the top with a spatula.
Bake the cake for 45 to 55 minutes, until it’s starting to brown, appears set on top and a toothpick inserted into the center comes out clean.
Remove the cake from the oven. Turn the pan over onto a cooling rack. After 10 minutes, lift the pan off the cake, and allow it to cool completely.
Turn the cake upside down and put inside a coin that you have wash and fold in a small piece of aluminum foil. Turn back over the cake and decorate with powdered sugar using a powdered sugar shaker.