Greek New Year's Cake - Vassilopitta efkoliTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: Under 30 minutes
Baking time: 40 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:257.1 kcal
Proteins:5.4 g
Fats:10.2 g
Carbohydrate:36.6 g
Fibers:0.9 g
Sugar:21.6 g
Cholesterol:70.9 mg
Sodium:395.7 mg
Calcium:139.8 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
zest of 1 lemon
5
ml
aniseed (leave out for the smyrna version)
icing sugar
400
g
sifted flour
30
ml
baking powder
2
ml
salt
200
g
butter
400
g
sugar
4
eggs
75
ml
milk
METHOD
- Sift the flour, salt and baking powder together;
- cream the butter and gradually beat in the eggs, milk and the flour mixture until the batter is very smooth; add the lemon zest;
- grease a round 30 cm (12") cake pan and line with parchment paper or brown paper that has been greased on both sides;
- pour the batter into the pan and stick in a gold or silver coin;
- bake in a preheated 180° C (350° F) oven for about 40 minutes;
- remove from the oven, let cool and sprinkle with icing sugar.
SOMMELIER
Port wineCHEF'S NOTES
Who will see the new year under the auspices of gold and silver?
The St. Basil cake is traditionally placed in the centre of the table. It always contains a piece of gold. The honour of cutting the cake falls to the father of the family at the stroke of midnight, dedicating the first piece to Jesus, the second to the church.
Then come pieces for absent loved ones; finally it is the turn of those gathered, family and friends, to receive their share, beginning with the oldest person. Even the baby in the cradle must have his share of the symbolic cake.
In Smyrna, the year starts out under the protection of the Byzantine eagle. Instead of hiding a coin in step 4, the image of the eagle is stamped on the cake, using 2 cloves to make the eyes.
