Name: Lemon Buttercream Vassilopita
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 12
Cuisine: Greek Cuisine
Ingredients: 60 grams butter, softened; 1 tsp lemon flavoured vanilla sugar; 1 tbsp finely grated lemon zest; 120 grams icing sugar, sifted; 1 tbsp lemon juice; 260 grams cake flour*; 1 tbsp baking powder; 1/8 teaspoon salt; 250 grams unsalted butter, room temperature; 225 grams icing sugar; 4 large eggs, room temperature; 2 teaspoons vanilla sugar; 1 tsp lemon zest; 1 coin, wrapped in aluminum paper

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This classic Orange flavoured Vassilopita cake pairs well with an orange or Lemon Buttercream.

For those who don’t know, Vassilopita is the Greek traditional New Year’s cake which is also made as a Sweet Brioche Bread, called “Tsoureki”.

There are many ways to make this cake, so you can learn all about the tradition behind the cake and another recipe in my last year’s post for a different Vassilopita.

The traditional recipe is usually an orange flavoured cake with almonds and icing sugar sprinkled on top, in which a coin is inserted for good luck.

How to make the Vassilopita

The dry ingredients are sifted together.

I then whisk the butter with sugar until fluffy and add the yolks one by one.

I whisk the egg whites with lemon juice and a pinch of salt, separately into a meringue.

I add the wet ingredients to the batter and turn off the mixer.

I then use a spatula and gradually incorporate the flour mixture with the meringue, alternating until all is added.

To decorate the cake:

I remove the cake from the oven and place it on a wire rack to cool.

I then remove the cake from the pan and place it on a platter.

I sprinkle with some icing sugar on a stencil.

I then put the remaining icing sugar in a bowl, add lemon juice and colour. I mix it and add enough blossom water to make a thick paste. I add more sugar if needed.

I then put it in a piping bag and pipe out the design.

Orange Flavoured Vassilopita

Yield: 12

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

An orange flavoured Vassilopita decorated with icing sugar and icing sugar glaze red decoration.

Ingredients

250 grams unsalted butter, room temperature
225 grams sugar
200 ml orange juice
100 ml milk
30 ml Greek brandy (I used orange liqueur or Grand Marnier)
1 teaspoon pure vanilla extract
400 grams cake flour
½ teaspoon baking soda
1/8 teaspoon salt
1 tablespoon orange zest
120 grams almonds with skin on, powdered
4 large eggs, (about 65 grams each) at room temperature, separated
2 tbsp lemon juice
A pinch of salt

For red sugar icing decoration (optional):

1/3 cup icing sugar
2 - 3 tablespoons blossom water
1 tbsp lemon juice
A few drops of red colour

Instructions

Preheat the oven to 180o C and place the rack in the centre of the oven. Line a 30 cm (12 inch) diameter baking tin with parchment paper and butter or spray the sides.
In a large bowl, sift together the flour, corn flour, baking powder and mix in salt orange and zest.
In the bowl of your electric mixer, or with a hand mixer, beat the butter with sugar until creamy and smooth. Scrape down the sides of the bowl as needed. After about five minutes the batter should be light in color and fluffy in texture.
Add the egg yolks, one at a time, mixing well after each addition Scrape down the sides of the bowl as needed.
Add the remaining wet ingredients (milk, orange juice, vanilla and Grand Marnier) and mix.
You will notice that the batter will look curdled. Don't worry as the batter will come together again after you add the flour mixture.
Whisk the egg whites with lemon juice and a pinch of salt, separately into a meringue.
Add the flour mixture gradually, alternating with some meringue and gently mix with a spatula until incorporated
Pour the batter into the prepared pan and smooth the top.
Wash and wrap the coin and drop it in the cake.
Bake for about 50 to 60 minutes or until the cake is golden brown and a
knife inserted in the center comes out clean.

!To decorate the cake:

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes.
Then remove the cake from the pan and place on a platter Sprinkle with some icing sugar on a stencil.
Put the remaining icing sugar in a bowl, add lemon juice and colour Mix and add enough blossom water to make a thick paste Add more sugar if needed.

Notes

*To make 1 cup cake flour:

In a measuring cup add two tablespoons corn flour(starch) and fill it with all purpose flour.
Sift the two kinds of flour into a sifter set over a bowl before using, a few times so that they are well combined. Use it in any recipe using cake flour.

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 436Total Fat 23gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 10gCholesterol 45mgSodium 143mgCarbohydrates 53gFiber 2gSugar 24gProtein 5g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

Lemon Buttercream Vassilopita

I used the above basic recipe keeping just the basic ingredients, made some adjustments and flavoured it with lemon.

On top I also added a lemon buttercream.

The above pictures are from my cookbook.

Update 2022:

This year’s Vassilopita was made without any glaze on top. The only difference is that I used a special butter from Corfu island, called “voutyro Kerkyras” (50% with cow’s milk & 50% sheep and goat milk) and just some icing sugar on top!