Vasilopita (Greek New Year’s Cake)
User Reviews
5
Vasilopita (Greek New Year’s Cake)
Description
Vasilopita (Greek New Year’s Cake) uses a combination of olive oil and orange juice, along with eggs and sugar whipped to pale creaminess, resulting in a light, moist cake with bright citrus notes. The addition of orange zest and vanilla enhances its fragrance. The coin inserted into the batter before baking ties the cake to its traditional role in Greek New Year's celebrations.
The cake is baked in a greased and parchment-lined 10-inch springform pan, ensuring easy removal and even baking until a toothpick inserted in the center comes out clean. Cooling slightly before unmolding helps maintain its form.
Typically served at New Year's gatherings, the cake's sweet, fragrant profile makes it suitable for dessert or festive occasions. The icing sugar and pomegranate seeds provide visual appeal and a touch of fresh acidity.
According to notes, the cake keeps well for 3-4 days in an airtight container at room temperature. The recipe suggests exploring similar Greek desserts like Portokalopita for those interested in Greek citrus cakes.
Ingredients
- butter for greasing the pan
- 2 1/2 tsp baking powder
- 2 1/2 cups all-purpose flour
- 3/4 tsp salt
- 3 egg
- 1 1/2 cups sugar
- 3/4 cup extra-virgin olive oil
- 1/2 cup orange juice about 2 large navel oranges, fresh squeezed
- 2 tbsp orange juice fresh squeezed
- 1/2 cup milk whole
- zest orange
- 2 tbsp vanilla extract
- 1 Coin - wrapped in tinfoil
- icing sugar
- 1/2 cup pomegranate seeds
Instructions
- Preheat the oven to 350F and grease a 10 inch spring form pan with butter. Line the bottom of the pan with parchment paper. Set aside.
- In a medium bowl whisk together the flour, baking powder and salt and set aside.
- In a large mixing bowl add the eggs and sugar and use a hand mixer to beat the eggs and sugar until creamy and pale in color, about 1-2 minutes.
- To the egg and sugar mixture add the olive oil, 1/2 cup + 2 tbsp orange juice, whole milk, orange zest and vanilla extract and mix together with the hand mixer on low speed to fully combine.
- Add the dry ingredients to the wet ingredients and mix on low speed until well combined.
- Pour the cake batter into the prepared cake pan and gently place the foil-wrapped coin into the batter. Smooth out the top of the cake batter and then bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool in the pan for 15 minutes before gently removing it from the pan to fully cool. Once cooled, sprinkle icing sugar over top of the whole cake and then use the pomegranate seeds to make the new year number (i.e. 2025, 2026 etc) on top of the icing sugar (see photos in the blog post).
Notes
- Store the cake in an airtight container at room temperature for up to four days to maintain freshness.
- For easy pan removal, grease and line the pan bottom with parchment paper before adding batter.
- Inserting a foil-wrapped coin into the batter is traditional; be sure it is well covered to avoid metal taste.
- The dusting of icing sugar and use of pomegranate seeds adds a decorative and mildly tart contrast to the sweet cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10 slices
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 57.7g | 19% |
| Protein | 6.2g | 12% |
| Fat | 18.6g | 29% |
| Saturated Fat | 2.9g | 15% |
| Polyunsaturated Fat | 2.2g | 13% |
| Monounsaturated Fat | 12.6g | 63% |
| Cholesterol | 57.9mg | 19% |
| Sodium | 205.9mg | 9% |
| Fiber | 0.9g | 4% |
| Sugar | 32.3g | 65% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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