Greek New Years Cake Recipes

VASELOPITA - GREEK NEW YEARS CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10 inch round cake pan.
• In a medium bowl, cream the butter and sugar together until light. Stir in the flour and mix until the mixture is mealy. Add the eggs one at a time, mixing well after each addition. Combine the baking powder and milk, add to the egg mixture, mix well. Then combine the lemon juice and baking soda, stir into the batter. Pour into the prepared cake pan.
• Bake for 20 minutes in the preheated oven. Remove and sprinkle the nuts and sugar over the cake, then return it to the oven for 20 to 30 additional minutes, until cake springs back to the touch. Gently cut a small hole in the cake and place a quarter in the hole. Try to cover the hole with sugar. Cool cake on a rack for 10 minutes before inverting onto a plate.
• Serve cake warm. Each person in the family gets a slice starting with the youngest. The person who gets the quarter in their piece, gets good luck for the whole year!

GREEK NEW YEAR'S CAKE

Steps:

• 1. Preheat oven to 350.
• 2. Cream soft butter, sugar and egg yokes.
• 3. Add flour, baking powder, baking soda alternating with orange juice. Add anise.
• 4. Beat egg white and fold into batter.
• 5. Transfer to a greased pan (I use a 10 inch cheesecake spring pan), place a dime wrapped in tin foil into the batter and place in oven. Bake for 45 min to 1 hour.
• 6. When cake raises a little brush with egg wash and sprinkle sesame seeds on top, continue to bake.

VASILOPITA - GREEK NEW YEAR'S CAKE

Steps:

• Preheat oven to 350°F (180C).
• Grease a 10 inch springform pan and line with parchment paper. Set aside.
• In a medium bowl stir together the sifted self rising flour, ground cinnamon, ground nutmeg and salt. Set aside.
• On a stand mixer fitted with the paddle attachment, beat the butter with sugar on high for 2 minutes. Scrape down the bottom of the bowl using a spatula when necessary.
• With the mixer running on medium speed add the eggs one at a time. Each egg should be incorporated in the mixture before adding the next one.
• Pour the pure vanilla extract, cognac, milk, orange juice and zest and beat on medium speed until fully incorporated. The mixture will look curdy.
• With the mixer running on low speed add the flour mixture. Mix until just combined. Be careful not to overmix.
• Pour the batter into the lined baking pan and smooth the top with a spatula. You can add the coin now- wrapped in aluminum foil or after the cake is baked (see step 11).
• Bake for 50 minutes or until the cake is golden brown on top and an inserted toothpick comes out clean with little to no crumbs.
• Remove from the oven and let it completely cool down before releasing from the pan.
• If you haven't added the coin yet, turn the cake upside down and insert the coin at the bottom.
• Dust the cake with powdered sugar and write the number of the year on top using almonds/pomegranate seeds/chocolate ganache etc. You can add any extra decorations you wish!
• Slice the cake right after 12am and announce out loud the person who won the lucky coin!
• Happy New Year!

TRADITIONAL GREEK NEW YEAR'S CAKE RECIPE (VASILOPITA RECIPE)

Steps:

• Separate egg whites and egg yolks.
• In a cake mixer, slowly combine egg yolks and sugar over low speed increasing mixer speed once both ingredients have been incorporated.
• Using a hand mixer combine egg whites and salt on high a high speed. Egg whites will turn into a meringue.
• Slowly combine melted butter into the cake mixture.
• Combine orange juice, orange zest and cognac - mixing ingredients through thoroughly adding to into the cake mixture.
• Add baking powder to 1 cup sifted plain flour, mixing through thoroughly.
• Slowly combine flour and meringue mixture in half batches into cake mixture (low speed).
• Stop the cake mixer and slowly add remaining sifted flour, continuously mixing through thoroughly, doing so until the cake mixture thickens.
• Line baking tray with baking paper and apply melted butter to base and sides (generous amounts).
• Place cake mixture into baking tray placing the lucky coin (wrapped in aluminium foil) in a random position within the mixture (demonstrated in our video demonstration - 5:35-6:00).
• Spread cake mixture evenly.
• Bake at 160 c for approx. 60 minutes or until the cake mixture has been cooked through (testing with stainless steel wire).
• Allow cake to cool and apply a generous amount of icing sugar over the top of the cake.

VASILOPITA - GREEK SAINT BASIL'S NEW YEAR'S CAKE

Steps:

• Clean! Silver or gold coin wrapped in aluminum foil (a quarter works well).
• Preheat oven to 350°. Grease a 10 inch round cake pan with 1 Tbs butter.
• In a medium bowl, cream the cup of butter and 2 cups of sugar together until light in color. Stir in the flour and mix until the batter resembles coarse breadcrumbs. Add the eggs one at a time, blending each one in well.
• In a small bowl combine the baking powder and milk, add to the cake batter and mix well. Finally combine the lemon juice and baking soda in a small bowl, add to the cake batter and mix well. Pour the cake batter in to the greased cake pan, insert the foil wrapped coin, and bake for 20 minutes.
• Remove the cake from the oven, sprinkle the nuts and 2 Tbs sugar over the cake, then return the cake to the oven and bake for a further 20-30 minutes until the cake springs to the touch. Allow to cool on a rack for 10 minutes then invert the pan on to a cake plate.
• Ideally the cake should be served warm; each person gets a slice of the cake starting with the most senior member. Members of the Greek Orthodox Church believe that whoever gets the coin is blessed.

VASILOPITA (GREEK NEW YEAR'S BREAD)

Steps:

• Add the sugar, baking powder, olive oil, 1 cup of the grated cheese, and water to the large bowl of a stand mixer attached with a whisk. Whisk on low speed to combine.
• Remove the whisk and add the hook attachment to the stand mixer.
• Over medium-low speed, add the flour, one cup at a time. Knead for about 5 minutes or until you have a workable dough (it will be somewhat wet still).
• Cover the dough with a towel and set aside for now.
• Make the cinnamon mixture. In a medium mixing bowl, mix together the cinnamon, sugar, cloves, allspice, and nutmeg.
• Prepare and lightly grease the bottom of a 10-inch round springform pan.
• Divide the dough into 11 equal size portions and form them into balls (you may need to flour your hands or a clean surface to help you shape the dough without sticking too much).
• On a clean lightly floured surface, working with one ball of dough at a time, use a rolling pin and roll out the dough to a thin 10-inch round. Place the first round of dough on the bottom of the prepared pan. Brush with the melted butter. Sprinkle generously with the cinnamon mixture and follow with a generous sprinkle of grated romano cheese.
• Repeat with two more layers of dough. If you're adding the coin for good luck, wash it well and dry it then wrap it in a piece of foil and place it on top of layer of dough you just laid down.
• Continue shaping the dough balls into 10-inch rounds and layering the dough rounds on top of each other in the pan, making sure to brush each layer with the melted butter and sprinkle with the cinnamon mixture and grated cheese until the very last layer.
• Lay the last layer of dough on the very top. Combine the egg yolk with 2 tablespoons of water (or milk) and whisk. Brush the last layer of dough with a little melted butter and the egg wash. Finish with a sprinkle of the sesame seeds.
• Heat the the oven to 350 degrees F.
• Bake on the middle rack for 1 hour and 45 minutes, until the vasilopita is a rich golden-brown. Allow it to cool for about 10 minutes before moving it from the baking pan to a wire rack. Allow to cool completely before slicing.

VASILOPITA - GREEK NEW YEAR'S CAKE

Steps:

• Preheat oven to 350°F.
• Butter your baking pan and follow with a light dusting of flour.
• Using a stand mixer on a low setting, cream the 3/4 cup of softened butter and 2 cups of granulated sugar until well combined and creamy in texture.
• Continuing at the low setting, add the 6 eggs, one at a time, until each egg is fully incorporated into the butter and sugar mixture.
• Once all the eggs have been incorporated into the butter and sugar mixture and continuing at the same low setting, add the 3 tablespoons of Metexa or brandy, 1 teaspoon of vanilla, 1 teaspoon of orange extract and the orange zest.
• Add the 3 teaspoons of baking powder to the 3 cups of flour and use a whisk to incorporate the two together.
• Continuing at a low speed on the blender, begin to add 1/4 cup of flour at a time to the butter, sugar, egg mixture. Alternate with a small amount of the cup of orange juice and once both are incorporated repeat until all the flour and orange juice has been added to the Vasilopita batter.
• Pour the batter into the baking pan. Add a coin to batter which has been tightly wrapped with a small piece of foil.
• Depending on the size of baking pan you use, you will bake the cake between 45 and 60 minutes.9 inch pan - 60 minutes12 inch pan - 45 minutes
• Remove from oven when baking is complete and allow the Vasilopita to cool completely before dusting with confectioners' sugar.

GREEK NEW YEAR'S CAKE

Steps:

• Position rack in center of oven and preheat to 325°F. Grease and flour 10x4-inch tube pan. Using electric mixer, cream butter with 1 3/4 cups sugar in large bowl until fluffy. Gradually beat in 3 egg yolks, 2 whole eggs, water and vanilla. Combine flour and baking powder in small bowl. Gradually mix dry ingredients into butter mixture (batter will be very thick). Using clean, dry beaters, beat egg whites with salt in medium bowl until soft peaks form. Add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold egg whites into batter.
• Pour batter into prepared pan. Press coin into cake. Sprinkle with nuts and sesame seeds. Bake until toothpick inserted near center of cake comes out clean, about 1 hour 10 minutes. Cool completely in pan on rack. Run knife around pan to loosen. Invert onto plate. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.)

GREEK NEW YEAR'S CAKE

Steps:

• Positon rack in center of oven and preheat to 325℉ (160℃). Grease and flour 10x4 inch tube pan. Using electric mixer, cream butter with 1 ¾ cups sugar in large bowl until fluffy. Gradually beat in 3 egg yolks, 2 whole eggs, water and vanilla. Combine flour and baking powder in small bowl. Gradually mix dry ingredients into butter mixture (batter will be very thick). Using clean, dry beaters, beat egg whites with salt in medium bowl until soft peaks form. Add remaining 1 tablespoon sugar and beat until stiff but not dry. Fold egg whites into batter. Pour batter into prepared pan. Press coin into cake. Sprinkle with nuts and sesame seeds. Bake until toothpick inserted near center of cake comes out clean, about 1 hour 10 minutes. Cool completely in pan on rack. Run knife around pan to loosen. Invert onto plate. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature).

PAUL HOLLYWOOD'S NEW YEAR CAKE

Steps:

• Heat the oven to 180°C/160°C fan/350°F/Gas 4.
• Make the sponge. Beat the butter and sugar together in a stand mixer fitted with the beater attachment for 3-5 minutes on medium speed, until light and fluffy, scraping down the sides of the bowl from time to time.
• One at a time, add the eggs, beating well between each addition - add a spoonful of flour if the mixture begins to, curdle and beat again.
• Sift the flour, mahlab and mastic over the mixture and beat on a medium-low speed until combined. Add the yoghurt and lemon zest and mix to a thick dropping consistency.
• Spoon the sponge mixture into the greased bundt tin and, using a spatula, push the batter up the sides of the tin - this helps the sponge to rise evenly. Bang the tin on the work surface three times, to release as many air bubbles as possible.
• Bake the sponge for 40-45 minutes, until a skewer inserted into the centre comes out clean, then remove the sponge from the oven and leave it to cool in the tin for 10 minutes. Then, turn out the sponge onto a wire rack and leave it to cool completely.
• While the sponge is baking, make the curd. Put the lemon juice, sugar and butter into a heatproof bowl. Sit the bowl over a saucepan of gently simmering water, making sure the water is not touching the base of the bowl. Stir the mixture every now and again until all the butter has melted.
• Meanwhile, lightly whisk together the egg and egg yolk in a small bowl. Once the butter has melted, stir the egg into mixture in the bowl and whisk until everything is well combined. Leave to cook over the simmering water, stirring from time to time, for 8-10 minutes, until the mixture is creamy and it is thick enough to coat the back of a spoon.
• Remove the bowl of lemon curd from the heat, and spread the curd out over a plate to cool. Once cool, transfer it to the fridge and chill it until it's set (about 1 hour). Spoon the set curd into one of the piping bags fitted with a No.2 writing nozzle.
• Towards the end of the sponge baking time, make the crystallised orange and lemon. Using a potato peeler, peel the lemon and orange in strips from top to bottom. Cut the orange and lemon peel into fine matchsticks, then tip the matchsticks into a small saucepan.
• Add the sugar and 100ml of water to the pan, place the pan over a medium heat and bring the liquid to the boil. Reduce the heat and simmer for 15 minutes, until the peel matchsticks are translucent and soft.
• Strain the matchsticks through a sieve, then spread them out onto the unlined baking sheet and sprinkle them with sugar. Toss to coat each piece, then transfer them to the lined baking sheet, arranging them in a single layer. Once you have removed the baked sponge from the oven and turned the oven off, place the peel matchsticks in the oven and leave them in the residual heat for 30 minutes to dry and crystallise.
• To decorate the bundt, sift the icing sugar into a bowl, add the lemon juice and mix to a stiff, but pourable icing. Spoon the icing into the second piping bag fitted with a No. 2 writing nozzle.
• Pipe a line along the top of each ridge of the bundt cake and then pipe a line of lemon curd along each valley. Pipe small dots alternating between icing and lemon curd underneath the piped line of icing.
• To serve, swirl the remaining lemon curd through the crème fraîche and spoon this into a serving bowl.
• Place the decorated bundt onto a cake stand or cake plate and sprinkle the crystallised lemon and orange pieces on top. Serve with the lemony crème fraîche alongside.