Greek Vasilopita New Year Cake with Orange and Semolina

Be the first to rate

(No Ratings Yet)

Loading...

Vasilopita is the iconic Greek New Year cake, baked on January 1st to honor St. Basil and welcome good fortune for the year ahead. A wrapped coin is hidden inside, and whoever finds it in their slice is blessed with luck. This version uses semolina for a tender crumb and orange zest for bright aroma.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 13 gSaturated Fat
• 62 gCarbs
• 2 gFiber
• 32 gSugar
• 9 gProtein
• 220 mgSodium
• 130 mgPotassium
• 80 mgCalcium
• 2.5 mgIron
• 4 mgVitamin C
• 250 mcgVitamin A

Ingredients

For the cake batter

• 3 cups (390 g) all-purpose flour
• 1 cup (170 g) fine semolina
• 1 1/2 cups (300 g) granulated sugar
• 1 cup (225 g) unsalted butter, softened
• 4 large eggs, room temperature
• 1 cup (240 g) plain Greek yogurt
• 1/2 cup (120 ml) fresh orange juice
• 1 tablespoon finely grated orange zest
• 2 teaspoons baking powder
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine salt

For decorating and the lucky coin

• 2-3 tablespoons powdered sugar, for dusting
• About 20 whole blanched almonds
• 1 clean coin, wrapped tightly in aluminum foil

Directions

1. Preheat the oven to 350°F (175°C). Grease a 10-inch (25 cm) round cake pan, line the base with parchment, and dust lightly with flour.
2. In a large bowl, cream the softened butter with the sugar using an electric mixer until pale and fluffy, about 4 minutes. Add the eggs one at a time, beating well after each addition.
3. Mix in the Greek yogurt, orange juice, orange zest, and vanilla extract on low speed just until smooth and combined.
4. In a separate bowl, whisk together the flour, semolina, baking powder, and salt. Add the dry mixture to the wet mixture in three additions, folding gently with a spatula until no streaks of flour remain; do not overmix.
5. Gently press the foil-wrapped coin into the bottom of the batter in the pan so it sinks just below the surface in the center.
6. Pour the batter into the prepared pan and smooth the top. Arrange the whole blanched almonds in a decorative ring or in the shape of the new year across the surface.
7. Bake on the middle rack for 50 to 60 minutes, until the top is deep golden and a wooden skewer inserted in the center comes out clean. If the surface browns too quickly, tent loosely with foil after 35 minutes.
8. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack and cool completely.
9. Just before serving, dust generously with powdered sugar. Cut carefully into wedges, making sure to note who receives each piece so the coin finder can be celebrated!

Cook’s Notes

• Always wrap the coin thoroughly in aluminum foil or parchment so it never contacts the batter directly; remind guests to bite carefully.
• Tradition calls for cutting the cake in a specific order, often starting with the head of household or a saint's name carved into the top crust.
• For an even more aromatic cake, add 1 tablespoon of brandy or ouzo to the batter along with the vanilla.
• Mastiha (mastic) crystals, ground with a little sugar, give an authentic Greek bakery aroma; add 1 teaspoon if you can find them.
• The cake keeps well covered at room temperature for 3 days, and the flavors deepen by the second day.

You might also like

European

Greek Cinnamon-Braised Chicken

European

Greek Island Baked Chickpea Stew

European

Grilled Octopus with Lemon and Oregano

Desserts

Crispy Greek Honey-Fried Dough Twists