RECIPES > BAKING
VASILOPITA: GREEK NEW YEAR’S DAY CAKE
Vasilopita is sliced on New Year’s Day to bless the house and bring good luck for the new year – and with its notes of orange, it's delicious.
By Helen Tzouganatos
Depending on the region of Greece there are two quite different versions of Vasilopita: the cake (this recipe) or the tsoureki brioche (which is the same as Easter tsoureki). Each family member receives a slice on New Year’s Day and whoever discovers the coin hidden inside the cake is said to be granted luck for that year. For the best result, it is very important to beat the butter and sugar well until fluffy and creamy. Get this step right and you will be rewarded with a light and airy sponge, featuring spectacular notes of orange, musky mastiha and fruity mahlepi; a distinctive flavour combination you will not find anywhere else. Create decorative patterns by placing cookie cutters or stencils on top of the cake and dusting with icing sugar.
SERVES 12
Ingredients
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400g unsalted butter, well softened
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310g (1⅓ cups) caster sugar
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4 eggs, at room temperature
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125ml (½ cup) milk
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2 tbsp brandy
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1 tbsp vanilla extract
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2 tsp mahlepi (from European delis and gourmet grocers)
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½ tsp mastiha (from European delis and gourmet grocers)
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Finely grated zest & juice of 1 orange
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500g gluten-free self-raising flour, sifted
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½ tsp bicarbonate of soda
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Pure icing sugar, sifted, for dusting
Method
STEP 1
Preheat the oven to 160°C (fan-forced). Grease and line a 30 cm round cake tin with baking paper.
STEP 2
Place the butter and caster sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed, scraping down the side of the bowl once or twice, for 5 minutes or until light and fluffy. With the mixer on low speed, beat in the eggs, one at a time, until just incorporated. Add the milk, brandy, vanilla, mahlepi and mastiha and beat until combined. Beat in the orange zest and juice, then mix in the flour and bicarbonate of soda until just combined.
STEP 3
Transfer the batter to the prepared tin (at this point you have the option of wrapping a coin in foil and hiding it in the batter). Bake for 40 minutes or until an inserted skewer comes out clean. Cool the cake in the tin, then turn out onto a platter. Dust the cake with icing sugar and serve. Store in an airtight container at room temperature for up to three days.
Recipe from Gluten-Free Mediterranean by Helen Tzouganatos, Plum, 2023. Read more about Helen and see her at home preparing for a summer feast.
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