Greek New Years Orange And Brandy Cake Vassilopita Recipes

GREEK NEW YEAR'S ORANGE AND BRANDY CAKE (VASSILOPITA)

Greek New Year's Orange and Brandy Cake (Vassilopita) image

In Greece, on New Year's day, after lunch, the father traditionally cuts into this rich cake. It has the year written on the top with almonds, and there is a coin inside the cake. The lucky person who gets the coin is given a gift of money to start off the new year. The recipe is from The Foods of the Greek Islands cookbook written by Aglaia Kremezi.

Provided by PanNan

Categories Dessert

Time 1h20m

Yield 1 10 inch round cake, 12 serving(s)

Number Of Ingredients 12

Ingredients

4 large eggs, separated
1 cup sugar
2 tablespoons sugar
3/4 cup unsalted butter, melted
1 1/4 cups orange juice, freshly squeezed
1/2 cup brandy
4 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1 orange, zest of, only
1 lemon, zest of, only
1/2 cup whole blanched almond

Steps:

Preheat oven to 375 F, and grease a 10" round cake pan.
Beat the egg yolks with the sugar until creamy (about 3 min). Add butter and beat an additional minute. Beat in orange juice and brandy.
In a separate bowl, whisk the flour with the baking powder, baking soda and zests. Add the dry ingredients to the yolk mixture, and stir until thoroughly mixed.
Clean the beaters, and beat the egg whites in a clean bowl until soft peaks form. Fold them gently into the batter. Pour the batter into the cake pan and shake gently to even the top. Decorate the top with almonds (if making for the new year, write the year with the almonds).
Bake for about an hour, or until golden brown on top, and a toothpick inserted in the center comes out clean. Cool before removing from the pan.

Nutrition Facts : Calories 425.2, Fat 16.7, SaturatedFat 8.1, Cholesterol 92.5, Sodium 175, Carbohydrate 54.9, Fiber 1.8, Sugar 21.4, Protein 8

NEW YEAR'S ORANGE AND BRANDY CAKE

New Year's Orange and Brandy Cake image

Provided by Aglaia Kremezi

Categories Mixer Citrus Nut Breakfast Brunch Dessert Bake New Year's Day New Year's Eve Brandy Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes one 10inch round cake

Number Of Ingredients 11

Ingredients

4 large eggs, separated
1 cup plus 2 tablespoons sugar
12 tablespoons (1 1/2 sticks) unsalted butter, melted, or a combination of butter and margarine
1 1/4 cups freshly squeezed orange juice
1/2 cup brandy
4 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
Grated zest of 1 orange
Grated zest of 1 lemon
Whole blanched almonds

Steps:

Preheat the oven to 375°F. Grease a 10-inch round cake pan.
In a large bowl, with an electric mixer, beat the egg yolks with the sugar until light yellow and creamy, about 3 minutes. Add the butter or butter and margarine and beat for 1 minute more. Beat in the orange juice and brandy.
Whisk together the flour with the baking powder, baking soda and the zests in another large bowl. Add to the yolk mixture and stir with a rubber spatula until incorporated.
In a large clean bowl, with clean beaters, beat the egg whites until they form soft peaks. Fold them into the batter. Pour the batter into the pan and shake gently to even the top. Decorate the top with almonds.
Bake the cake for about 1 hour, or until it is golden brown on top and a toothpick inserted into the center comes out clean. Cool on a rack before removing from the pan and serving.

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

Ingredients

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

GREEK NEW YEAR'S CAKE (VASILOPITA)

Greek New Year's Cake (Vasilopita) image

A delicious orange-infused cake to celebrate the arrival of the New Year!

Provided by Marilena Leavitt

Categories Cake

Time 1h

Yield 12

Number Of Ingredients 8

Ingredients

2 cups sugar
1 cup butter, at room temperature or half butter and half extra virgin olive oil
4 large eggs (separated)
zest of an orange
1 cup fresh orange juice
3 cups AP flour
3 tsp. baking powder
--- powdered sugar (for dusting)

Steps:

Preheat the oven to 350°F. Grease and flour a 10" springform pan and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the sugar for about 5 minutes or until light and fluffy. With the mixer on medium speed, beat in the egg yolks one at a time. Add the orange zest.
In a medium bowl, mix the flour with the baking powder and set aside.
Add the flour mixture and the orange juice alternatively to the batter, beginning and ending with the flour.
Using a hand held mixer, beat the reserved egg whites in a smaller bowl and gently fold them into the batter.
Pour the mixture into the prepared springform pan and smooth the top with a spatula. Bake for about 45 minutes or until a toothpick inserted in the middle of the cake comes out clean. If the cake starts browning before it is done, cover it loosely with a piece of aluminum foil.
When finished baking, remove from the pan and put it on a rack to cool completely. Dust with some powdered sugar and serve.

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