Hello everyone!!! This is my first post of the year and I am very happy to be back here again with all of you. 🙂 New Years was nice, quiet we didn’t do anything special…Stayed home and relaxed while waiting for the New Year. It was raining most of the day, and into the evening so we decided to stay in and not walk around after 12 midnight like we usually do and watch the fireworks.
Did a lot of cooking and baking and I mean a lot of it!! and speaking of baking we made our traditional Greek New Years Cake (Vasilopita). My mom is usually the one who makes the cake each year, but we decided for 2018 that I would have the honor. 🙂 So, as you already know me I like to change things, so traditionally, this cake recipe is not the traditional Greek one but a recipe from Smyrni, plus the texture of this cake has a slight very slight bread feel to it but it’s cake, I changed it up a bit by not adding the traditional powdered sugar as a topping, instead I used dark & white chocolate and it turned out great!
The cake is usually cut with the turn of the New Year, so once we have all hugged and kissed we sit at the table for the traditional cutting of the New Years Eve Cake (Vasilopita). The Vasilopita comes along with a surprise..we place a lucky coin into the cake after it is baked (covered with foil of course). If you find the lucky coin in your piece then you will have good luck all year, soooo this year I found the coin in my piece. hmmmmm!! Let’s see what happens!! 🙂
Have a great weekend everyone!!!
LUCKY GREEK NEW YEARS EVE CAKE (VASILOPITA)
- 5 Eggs
- 3/4 cups Butter room temp
- 2 cups Sugar
- 1 shot Cognac
- 5 cups All Purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1 Orange Zest
- Juice from Orange
Separate egg yolks from egg whites. Add egg yolks and sugar into a large bowl and beat until fluffy for 5 minutes.
In a smaller bowl beat egg whites until it turns into a soft, fluffy meringue. Add into the egg yolk mix the cognac and orange juice continue beating. Add baking powder into flour and mix, slowly start to add into the batter a bit of flour and meringue until done.
Butter and flour a baking pan, and add the batter. Bake at 180 or until golden brown.
When the cake has baked set it aside to cool off.
Melt dark & chocolate in two separate sauté pans. Cover cake first with dark chocolate and then spread with Icing knife. Then dot white chocolate onto the cake and made a design you like.
I took the tip of a knife and started slowly spreading the white from one side of the cake to the other to get the design.