Vassilopita is a traditional cake made in Greece during New Year. It has a coin in it and whoever finds it will have luck during the new year!
If you want to learn about the tradition of Vassilopita or who Santa Clause was, you can read about it in my first Vassilopita recipe.
Here are some other Vassilopita Cakes I have made over the years:
Another year has passed and here we are with the last post of the year. I am not going to write a lot because almost each year I post a different kind of Vassilopita.
This year, what makes my Vassilopita Cake different, is that it is infused with the aromas and blends of orange and almond.
My Vassilopita cake turned out to be amazing and you don’t have to wait until next year to make it because it is a perfect coffee cake.
It may not be the traditional Vassilopita cake with the orange flavour but the almond flavour was exceptional!
You can find many Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.
- 320 grams butter
- 300 grams granulated sugar
- 6 eggs (320 grams)
- 70 grams pulverized almonds
- 10 drops almond (or vanilla) extract
- 250 grams cake flour, sifted (or 230 grams all purpose flour and 20 grams corn flour (starch))
- ½ tsp salt
- Zest of 1 orange
- 85 grams blanched and roasted almonds
- Icing sugar to decorate
- Preheat oven to 180o C / 350o F.
- While the oven is preheating roast the 85 grams almonds until lightly brown. Set aside to cool and coarsely chop them in the food processor.
- Line a 10 inch (26 cm) cake pan with parchment paper and butter the sides of the pan.
- Mix the flour with the corn flour. Use part of the flour to pulverize the blanched almonds, gradually. Sift and continue doing this until all the almonds are powdered. If you have pieces of almonds which cannot go through the sieve, put them back in the food processor with more flour. At the end you may have very small granules left. Do not discard them but add them to the flour with the salt and orange zest and mix.
- In your mixer bowl cream the butter and sugar together for about ten minutes until white and fluffy.
- Add the eggs one at a time until incorporated.
- Scrape the sides of your mixer bowl using a rubber spatula.
- Turn the mixer to low, add almond or vanilla essence and flour mixture and stir until incorporated.
- Finally, add the roasted almonds and mix.
- Empty the batter into the cake pan, spreading the batter up to its rim with the rubber spatula.
- Wash a coin, wipe it and wrap it in aluminium foil and put it in the batter.
- Bake in the middle level of the oven for 1 hour or until a knife inserted near the centre comes out clean.
- Remove pan to a rack and let cool for 15 minutes.
- Run a knife around the edges of the pan, and reverse cake to remove the parchment paper.
- Allow it to cool for an hour before decorating.
- Use a cake stencil to make beautiful designs on top or just sprinkle some icing sugar.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 564Total Fat: 32gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 150mgSodium: 375mgCarbohydrates: 62gFiber: 3gSugar: 27gProtein: 10g
Kopiaste and Kali Orexi,