This year we served this traditional Greek cake or bread at midnight on New Year’s Eve. This cake to celebrate the life of Saint Basil.and for this reason it is called “Vasilopita”.
I saw many recipes in the web depending on the region and almost every family has its own recipe.
For this occasion I decided to adopt Eugenia’s Vasilopita recipe posted in her wonderful blog. I wondered that this recipe didn’t include eggs!
According the tradition a coin (clean and fatted) is incorporated into the dough.
After cooking the cake is sliced and the person who receives the coin is considered to be especially blessed for the year.
This year I prepared this cake while I was preparing the dinner, I really did not have a lot of time, so I scaled down the original recipe and placed all the ingredients in the food processor and worked this at high speed for about 10 minutes, after spreading the cake in the mold I added a small plastic “Saint Basil” puppet in it. In the procedure I will give you also the traditional way to prepare this.
The cake came out wonderful, smooth and really melted in the mouth.
A happy new year to all of you!
About this tradition:
Vasilopita – Greek New Years Cake
Coin or bean or something else should be cleaned and greased before adding them to the dough.
- 150 g butter
- 210 g sugar
- 200 ml milk
- 50 ml brandy
- 300 g flour, sieved
- 1 envelope vanilla powder (about 2 teaspoons)
- 1 envelope baking powder (about 15 g), sieved
- 1 tablespoon grated orange zest, I used 2 tablespoons finely chopped in syrup candied orange-peel (Glyko Koutaliou)
- 100 g ground almonds
- Garnish: powdered sugar
- Beat butter and with sugar until fluffy.
- Add the milk and brandy and beat until well incorporated.
- Add flour in portions then vanilla, baking powder and orange zest.
- Stir in the ground almonds and pour your batter into a cake tin (mine was 24 cm wide).
- Insert the coin into the dough
- Bake in a preheated the oven at 180° C for about 40-45 minutes or until done (tooth stick test).
- After cooling down garnish with powdered sugar as you like