Vaselopita Greek New Years Cake Recipes

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VASELOPITA - GREEK NEW YEARS CAKE



Vaselopita - Greek New Years Cake image

Traditional Greek New Years Day bread. Served as a coffee cake for breakfast. Also the person who receives the quarter inside gets good luck for 1 year!

Provided by Paul Menikos

Categories     World Cuisine Recipes     European     Greek

Time 1h30m

Yield 12

Number Of Ingredients 10

1 cup butter
2 cups white sugar
3 cups all-purpose flour
6 eggs
2 teaspoons baking powder
1 cup warm milk (110 degrees F/45 degrees C)
½ teaspoon baking soda
1 tablespoon fresh lemon juice
¼ cup blanched slivered almonds
2 tablespoons white sugar

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!

Nutrition Facts : Calories 446.7 calories, Carbohydrate 61.2 g, Cholesterol 135.3 mg, Fat 19.7 g, Fiber 1.1 g, Protein 7.7 g, SaturatedFat 10.9 g, Sodium 286.9 mg, Sugar 36.7 g

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



Vasilopita - Greek Saint Basil's New Year's Cake image

A very traditional Greek Cake that celebrates the life of Saint Basil. Usually served at New Year, it is quick and delicious at any time.

Provided by Rita1652

Categories     Dessert

Time 55m

Yield 10 serving(s)

Number Of Ingredients 11

1 cup butter, plus
1 tablespoon butter, for greasing cake pan
2 cups white sugar, plus
2 tablespoons white sugar, for sprinkling
3 cups flour
6 eggs
2 teaspoons baking powder
1 cup warm milk
1/2 teaspoon baking soda
1 tablespoon fresh lemon juice
1/4 cup blanched slivered almond

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.

Nutrition Facts : Calories 555.6, Fat 25.6, SaturatedFat 14.1, Cholesterol 182.2, Sodium 330.2, Carbohydrate 73.6, Fiber 1.4, Sugar 43, Protein 9.4

VASILOPITA: NEW YEAR'S SWEET BREAD (GREEK PANETONNE)



VASILOPITA: NEW YEAR'S SWEET BREAD (GREEK PANETONNE) image

Provided by Dimitra Khan

Categories     Holiday Recipes

Number Of Ingredients 18

1 1/4 cup whole milk, lukewarm
1 tablespoons sugar
1 tablespoon active dry yeast
2 tablespoons all-purpose flour
5 large eggs, at room temperature
1 cup of sugar
2 teaspoons pure vanilla extract
4 and ½ cups (650g) all-purpose flour
1 tablespoon ground mahlab
1/2 teaspoon ground mastic gum
Zest of 2 oranges
​1/4 teaspoon salt
4 oz (113g) butter softened and cut into cubes
Sesame seeds or sliced almonds for garnish
Powdered sugar for dusting
A coin wrapped in foil
1 egg yolk mixed with 2 tablespoons milk
raisins, cranberries, candied citrus peel, chocolate, nuts

Steps:

  • In the bowl of a tabletop mixer combine the milk, yeast, sugar, and flour together. Let it sit for 10 minutes until the yeast is activated. A cloud will appear over the top of the mixture as soon as the yeast is activated.
  • In a large bowl, sift together the flour, sugar, and salt. Add the orange zest and ground mahlab and mix well.
  • Add the eggs, remaining sugar and vanilla extract to the sponge mixture.
  • Add the flour mixture. Knead for 15 minutes.
  • Add the softened butter and knead until it is all incorporated into the dough. Add the dried fruit, if using and knead until it's all incorporated.
  • Transfer the dough to a large bowl that has been greased with 2 tablespoons of olive oil.
  • Cover with plastic wrap or a clean kitchen towel and set aside for 2 hours to rise until doubled in size.
  • Preheat the oven to 350 degrees °F. 180 °C.
  • Grease and line a 10 inch round by 3 inch deep baking pan with parchment paper.
  • Punch down the dough to release the air and transfer it to the prepared baking pan.
  • Cover a coin with aluminum foil and place it inside the cake. Loosely cover the pan with plastic wrap.
  • Set aside to rise for 30 minutes.
  • Brush with egg wash and top with sesame seeds or sliced almonds.
  • Bake for 1 hour or until it becomes a deep mahogany color on top and the center is cooked. You may check by inserting a toothpick in the center.
  • Allow to cool completely. About an hour.
  • Remove from pan and dust with confectioner's sugar.
  • Kali Orexi and Happy New Year!!

VASILOPITA - GREEK NEW YEAR'S CAKE



Vasilopita - Greek New Year's Cake image

Greek vasilopita is a delicious cake prepared at New Year's eve to celebrate the arrival of the new year! The cake is flavored with orange juice, cinnamon and nutmeg and it has a hidden lucky coin.

Provided by Christianna | Siftnwhisk

Categories     Dessert

Time 1h5m

Number Of Ingredients 16

3 cups Self Rising Flour (sifted or 3 cups all-purpose flour + 3 tsp baking powder)
1 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/4 tsp Kosher Salt
1 cup Unsalted Butter (softened to room temperature)
1 cup Granulated Sugar
4 Eggs (room temperature)
1 tsp Pure Vanilla Extract
1 tbsp Cognac
1 cup Milk (lukewarm)
1/4 cup Orange Juice (freshly squeezed)
1 tsp Orange zest
1 Lucky Coin
Powdered Sugar
Almonds
Pomegranate Seeds

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!

Nutrition Facts : Calories 353 kcal, Carbohydrate 41 g, Protein 6 g, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 97 mg, Sodium 81 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 6 g, ServingSize 1 serving

VASELOPITA



Vaselopita image

Traditional Greek New Year's Day recipe. Served as a coffee cake for breakfast. Each person in the family gets a slice starting with the youngest and progressing to the oldest. The person who receives the slice with the quarter in it will have good luck for the whole year!

Provided by Paul Menikos

Categories     Greek Recipes

Time 1h10m

Yield 10

Number Of Ingredients 11

1 cup butter, softened
2 cups white sugar
3 cups all-purpose flour
6 eggs
2 teaspoons baking powder
1 cup milk, lukewarm
½ teaspoon baking soda
3 tablespoons lemon juice
⅓ cup slivered almonds
1 tablespoon white sugar
2 tablespoons powdered sugar, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously grease a round 10-inch cake pan.
  • In a medium bowl, cream butter and 2 cups sugar until light; add flour and stir until mixture is mealy. Add eggs one at a time, beating well after each egg.
  • Stir baking powder into milk then stir into flour mixture. Mix soda and lemon juice; stir into batter. Pour batter into the greased pan.
  • Bake in the preheated oven for 20 minutes. Sprinkle with nuts and 1 tablespoon white sugar, then return to oven for 20 to 30 minutes longer, until a toothpick inserted in center comes out clean.
  • Remove cake from the oven and gently cut a small hole in the middle. Place a quarter in the hole; cover the hole with powdered sugar. Cool cake on a rack for about 10 minutes. Invert cake onto a serving dish. Sift powdered over the top and serve warm.

Nutrition Facts : Calories 543.5 calories, Carbohydrate 74.1 g, Cholesterol 162.4 mg, Fat 24.1 g, Fiber 1.4 g, Protein 9.4 g, SaturatedFat 13.1 g, Sodium 345.3 mg, Sugar 44.4 g

VASILOPITA -THE GREEK LUCKY NEW YEAR'S CAKE



Vasilopita -The Greek Lucky New Year's Cake image

Greek New Year's Eve Cake - Vasilopita. This traditional, delicious Greek cake is moist and aromatic and infused with orange and vanilla.

Provided by OliveTomato.com

Categories     Dessert     holiday

Time 1h10m

Number Of Ingredients 9

4 cups (480 g) flour
2 tablespoons baking powder
1 ¾ cup (350 g) sugar
1 cup (227 g) butter, softened
1 ½ cup orange juice
1 tablespoon orange zest
1 teaspoon vanilla
3 eggs
Powdered Sugar

Steps:

  • Preheat the oven at at about 350 degrees Fahrenheit (180 degrees Celsius).
  • Line the base of a 9-10 inch springform pan with wax paper and grease the sides.(You can use an even wider pan for a thinner cake-it will take less time to bake)
  • In a bowl mix the flour and baking powder and set aside.
  • In a bowl, cream the sugar and butter.
  • Add the orange juice, vanilla and orange zest- mix with a mixer about 2 minutes.
  • Whip the eggs in a small bowl and add to the butter mixture and mix for another 2 minutes.
  • Add the flour mixture to the wet ingredients and mix for 2 minutes at low speed-do not over mix. If you are adding the coin in the batter, add it now.
  • Pour batter (it will be thick) in the pan, smoothing the top with a spatula.
  • Bake for about 45-60 minutes. Check with a thin sharp knife in the center, it should come out clean. If not bake for additional time.
  • Remove from oven and let cool completely.
  • Release the pan and turn cake upside-down on another plate. If putting the coin in now, wrap in foil and push it through the cake. Turn cake back on top and sprinkle with powdered sugar, you can also even out the top of the cake slicing with a long knife.

Nutrition Facts : ServingSize 1 1/16 of thecake, Calories 290 kcal

PAUL HOLLYWOOD'S NEW YEAR CAKE



Paul Hollywood's New Year Cake image

Based on the Greek New Year's Cake, vasilopita, this citrus bundt is flavoured with Greek spices mahleb and mastic. The sweetness in the sponge symbolises the hope that the New Year will be filled with the sweetness of life, liberty, health and happiness.

Categories     Cakes

Yield Serves 16

Number Of Ingredients 19

370g unsalted butter, softened, plus extra for greasing
370g caster sugar
6 eggs
370g self-raising flour
2 tsp ground mahleb
2 tsp ground mastic
150g Greek yoghurt
finely grated zest of 2 large unwaxed lemons
juice of 1 large unwaxed lemon
60g caster sugar
25g unsalted butter
1 large egg
1 large egg yolk
1 unwaxed lemon
1 unwaxed orange
100g caster sugar, plus extra for sprinkling
250g icing sugar
juice of 1 lemon
200g crème fraîche

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.

VASILOPITA - GREEK NEW YEAR'S CAKE



Vasilopita - Greek New Year's Cake image

Provided by Lizz

Categories     Breakfast     Dessert

Number Of Ingredients 11

3/4 cup unsalted butter (softened)
2 cups granulated sugar
6 large eggs
3 tbsp Metaxa (or any other brandy)
1 tsp vanilla extract
1 tsp orange extract
zest from one orange
3 cups all-purpose flour
3 tsp baking powder
1 cup orange juice
confectioners' sugar for dusting top of 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.

Nutrition Facts : Calories 395 kcal, Carbohydrate 60 g, Protein 6 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 112 mg, Sodium 140 mg, Fiber 1 g, Sugar 35 g, UnsaturatedFat 5 g, ServingSize 1 serving

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