My Grand Marnier and White Chocolate Vassilopita is based on a pound cake but in order to make it a “Vassilopita”, I added fresh orange juice, orange zest and instead of the traditional brandy, I added Grand Marnier.
The New Year’s Cake called “Vassilopita” is a cake with a coin in it. This year I made this Grand Marnier Vassilopita topped with White Chocolate glaze. It’s easy to make and so aromatic.
Before making the cake I asked my daughter which one of the many different Vassilopita cakes I made in the past. She said she didn’t mind which one, so long as it had a white chocolate glaze on top!
The New Year’s Cake with white Chocolate Glaze
The chocolate glaze is very simple to make. I just melted the chocolate in a bain Mari (double boiler) and mixed in some butter, just to keep it soft.
You can read the tradition of Vassilopita in my very first post for Vassilopita which I posted in 2007 and which is the most traditional one.
This is not the first Vassilopita cake I made over the past nine years of blogging. Every now and then I like to experiment and create something different.
Every year I think it’s going to be the last Vassilopita I made because they are all so good but you know me, I like to be creative and challenge myself to do something new!
You can find the links to more Vassilopita recipes at the end. All of them are great and whichever, you choose to make, you will not regret it as they are all amazing!
- 250 grams butter
- 250 grams granulated sugar
- 6 eggs (65 - 67 grams each, with shell), separated
- 1 tsp vanilla extract
- 3/4 cup fresh orange juice
- 50 ml Grand Marnier
- 175 grams toasted and pulverized almonds
- 200 grams cake flour, sifted (or 155 grams all-purpose flour and 45 grams corn flour)
- ½ tsp salt
- 1 tbsp orange zest
- 1 tbsp lemon juice
- 250 grams white chocolate
- 2 tbsp butter
- Preheat oven to 180o C / 350o F.
- While the oven is preheating toast the almonds until lightly brown. Set aside to cool and pulverize them in the food processor.
- Line a 10 inch (25.5 cm) cake pan with parchment paper and butter the paper and the sides of the pan.
- Combine the flour with the corn flour, zest and salt.
- Wash a coin, wipe it and wrap it in aluminium foil.
- In your mixer bowl cream the butter and sugar together for about ten minutes until white and fluffy.
- Add the yolks and mix to combine.
- Add the orange juice, Grand Marnier and vanilla.
- Scrape the sides of your mixer bowl using a rubber spatula.
- Turn the mixer to low, add the almonds and flour mixture and stir until combined.
- Meanwhile add the lemon juice to the egg whites and beat until the meringue is stiff.
- Turn off the mixer and using a spatula gently fold the meringue in the batter.
- Turn the batter into the cake pan, pushing the batter up to its rim with the rubber spatula and put the coin in the batter.
- Shake it a bit to distribute the batter evenly.
- 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 it 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.
- Melt the chocolate over a double boiler (bain Mari). Add the butter and mix until incorporated.
- Spread the warm glaze over the cake, letting it drizzle down the sides.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 551Total Fat 36gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 16gCholesterol 147mgSodium 374mgCarbohydrates 51gFiber 2gSugar 35gProtein 9g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Every New Year gives you the perfect chance to start something new and fresh. So do your bit this year and make the world a better place for yourself and others.
Happy New Year 2017!
Kopiaste and Kali Orexi!