Evs Vasilopita Recipes

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EV'S VASILOPITA

This year, I used my standard pound cake recipe and adapted it for Vasilopita. It is traditional to place a coin, signifying good luck and prosperity in the New Year, in the Vasilopita. Whoever finds it in their piece will be blessed! As I don't like my Vasilopita too sweet, I use a lesser amount of sugar in mine. Feel free to make it sweeter.

Provided by evelynathens

Categories     Dessert

Time 2h10m

Yield 15-20 serving(s)

Number Of Ingredients 12



Ev's Vasilopita image

Steps:

  • Also will need: 1 coin washed and wrapped in aluminum foil.
  • Preheat oven to 350F (170C). Butter and flour a 12-inch round pan or springform pan generously.
  • Beat butter with sugar until light-coloured and fluffy, about 4-5 minutes.
  • Beat in vanilla extract, baking powder, salt, cognac (or other liquor of choice). Beat in eggs, one at a time, until incorporated.
  • Beat in flour on low speed, a cupful at a time, until incorporated. Towards the end, when the batter is starting to get very thick and you think your mixer is going to break down, add the buttermilk, orange juice (into which you stir the baking soda JUST before adding it to the batter - careful, it will foam up) and zest, alternately with the remaining flour, until everything is incorporated and distributed.
  • Add the nuts and incorporate.
  • Drop the foil-wrapped coin into the batter and empty the batter into your prepared pan.
  • Bake for anywhere from 1 1/2 hours to 1 hour and 45 minutes (approximately). Cover cake pan loosely with a piece of foil if cake is browning too fast. Do the toothpick test to ensure the cake has baked.
  • Remove, allow to cool 1/2 an hour and turn out of pan. Cool completely and place on your prettiest platter.
  • Dust with icing sugar to resemble snow. Decorate with coloured sugars, pine cones, red and gold ribbons - anything to give it a pretty, festive air.
  • Bring in the New Year with much Good Health, Love, Happiness, and Prosperity.
  • Hronia sas polla. :-).

Nutrition Facts : Calories 587.2, Fat 32.9, SaturatedFat 14.1, Cholesterol 147.4, Sodium 718.6, Carbohydrate 64, Fiber 3.5, Sugar 28.7, Protein 11.4

12 ounces butter, softened to room temperature (375 gr)
2 cups sugar
1 1/2 tablespoons vanilla extract
1 1/2 tablespoons baking powder
1 teaspoon salt
2 ounces Cointreau liqueur (I used 2 shot glasses, maybe more, I may have consumed the contents of a couple of those glasses mys) or 2 ounces drambuie (I used 2 shot glasses, maybe more, I may have consumed the contents of a couple of those glasses mys)
6 extra-large eggs
4 1/2 cups flour
3/4 cup buttermilk or 3/4 cup milk
1 large orange, juice and zest of
1 1/2 teaspoons baking soda
12 ounces mixed chopped toasted nuts (I use a combo of walnuts, almonds and hazelnuts)

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

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



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

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

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

VASILOPITA

Provided by Krystina Castella

Categories     Cake     Nut     Breakfast     Bake     Vegetarian     New Year's Day     Tree Nut     Almond     Winter     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1 cake (serves 8 to 10)

Number Of Ingredients 14



Vasilopita image

Steps:

  • To Prepare:
  • Preheat the oven to 350°F. Butter a 9-inch round cake pan and a 4-inch round cake pan.
  • To Make the Cake:
  • Combine the almonds, brown sugar, and honey in a small bowl, and set aside. Mix the flour, baking powder, baking soda, and mahlab in a medium bowl, and set aside. In a large bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon juice and vanilla. Add the flour mixture to the butter mixture, alternating with the milk, and mix well.
  • To Bake the Cake:
  • Divide one-third of the nut mixture between the two prepared pans, scattering it in an even layer over their bottoms. Fill the smaller (4-inch) pan two-thirds full of batter, then pour half of the remaining batter into the larger (9-inch) pan. Bake both layers for 20 minutes, until the cakes become a bit firm. Sprinkle half of the remaining almond mixture in an even layer over both cakes, and lay the coin on top of one of the partly baked cakes. Pour the remaining batter on top of each cake. Bake for another 20 to 25 minutes, until a knife inserted in the center of each comes out clean. Let the cakes cool in their pans for 10 minutes.
  • To Serve:
  • Remove the cakes from their pans, and place the smaller one on top of the larger. Top with the remaining almond mixture, and serve warm.

3/4 cup blanched, slivered almonds
1/3 cup light brown sugar
1 tablespoon honey
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon mahlab or 1 tablespoon anise seed
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
6 eggs
2 teaspoons lemon juice
1 teaspoon vanilla extract
1 cup milk
A coin or hard candy

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