Vasilopita (Greek New Year's Cake)

A traditional Greek New Year's cake made with semolina and orange zest.

Vasilopita, also known as the Saint Basil's Pie, is a traditional Greek New Year's cake. According to Greek tradition, the vasilopita cake is cut by each family member immediately at the dawn of the new year in each household. The lucky one to find the coin achieves the title of “King of the Night,” with extra good fortune coming their way.

The vasilopita cake tradition is very old, originating in the ancient Greek festivals known as Kronia (Saturnalia in ancient Rome) with the Franks later adding a hidden coin, known as the “flouri,” inside the cake. The ingredients of the cake offer rich flavors and distinctive aromas that symbolize the prosperity and abundance for the new year.

If you ask any Greek family about their vasilopita recipe, they will tell you that theirs is the best tasting, most aromatic and fluffiest cake. Here is one family recipe for vasilopita cake:

Ingredients

For the cake:

1 ¾ cups (220g) all-purpose flour, plus more for dusting the pan

1 ½ teaspoons baking powder

Pinch of salt

1 cup (2 sticks/225g) unsalted butter, at room temperature

1 ¾ cups (340g) granulated sugar

4 large eggs, at room temperature

1 tablespoon finely grated lemon zest

1 tablespoon finely grated orange zest

½ cup (120ml) freshly squeezed lemon juice

½ cup (120ml) freshly squeezed orange juice

½ cup (120ml) brandy

1 vanilla bean, split lengthwise and seeds scraped

For the syrup:

1 cup (200g) granulated sugar

½ cup (120ml) water

1 tablespoon lemon juice

For the meringue:

3 large egg whites

Pinch of salt

½ cup (100g) granulated sugar

Instructions

Preheat oven to 350°F (175°C). Butter and flour a 10-inch (25cm) round cake pan. Line the bottom of the pan with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition. Beat in the lemon zest, orange zest, lemon juice, orange juice, brandy, and vanilla seeds.

Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined. Do not overmix.

Pour the batter into the prepared cake pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

While the cake is cooling, make the syrup. In a small saucepan, combine the granulated sugar, water, and lemon juice. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer for 5 minutes, or until the syrup has thickened slightly.

Remove the syrup from the heat and let it cool for 5 minutes. Using a fork, poke holes all over the top of the cooled cake. Slowly pour the syrup over the cake, allowing it to soak in.

To make the meringue, in the clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium speed until soft peaks form. Gradually add the granulated sugar, beating until stiff peaks form.

Spread the meringue over the soaked cake, swirling it to create decorative peaks. Bake for 15-20 minutes, or until the meringue is golden brown.

Let the cake cool completely before serving.

Tips

Purchase the flouri coin online through Etsy or Amazon.

If you don’t have brandy on hand, rum, cognac, or even whiskey can be used in place of the brandy. If you’d like to skip alcohol altogether, simply replace the brandy with more orange juice.

Notes from the Food & Wine Test Kitchen

When folding the meringue into the cake batter, the first addition mostly helps to loosen and lighten the batter, so it’s ok to be slightly more aggressive when stirring it in. With the next couple additions, be more gentle and take care while folding into the batter. Stop immediately once everything is incorporated to retain a lighter texture.

This cake can also be baked in two (9-inch-wide, 2-inch-tall) round cake pans. Butter the pans, lining the bottoms with parchment paper. Prepare, bake, and finish the cake as directed.

Make ahead

Store the cake in an airtight container at room temperature for up to three days.