Vasilopita（希臘新年蛋糕）

傳統的希臘新年蛋糕，由粗麵粉和橙皮製成。

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.

Vasilopita，也被稱為聖巴西爾派，是一種傳統的希臘新年蛋糕。根據希臘傳統，每個家庭在新年伊始都會立即切瓦西洛皮塔蛋糕。找到這枚硬幣的幸運兒將獲得「夜王」的稱號，並獲得額外的好運。

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.

vasilopita 蛋糕的傳統非常古老，起源於古希臘的 Kronia（古羅馬農神節）節日，後來法蘭克人在蛋糕內添加了一枚隱藏的硬幣，稱為“flouri”。糕點的原料味道濃鬱，香氣獨特，象徵新的一年繁榮昌盛。

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:

如果你向任何希臘家庭詢問他們的瓦西洛皮塔食譜，他們會告訴你他們的蛋糕是味道最好、最芳香、最鬆軟的蛋糕。這是瓦西洛皮塔蛋糕的家庭食譜：

Ingredients

原料

For the cake:

對於蛋糕：

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

220 克（1 3/4 杯）通用麵粉，再加一些用於在鍋上撒灰塵

1 ½ teaspoons baking powder

1 ½ 茶匙泡打粉

Pinch of salt

少許鹽

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

1 杯（2 支/225 公克）無鹽奶油，室溫

1 ¾ cups (340g) granulated sugar

340 克（1 ⁄4 杯）砂糖

4 large eggs, at room temperature

4個大蛋，室溫

1 tablespoon finely grated lemon zest

1 湯匙 磨碎的檸檬皮碎

1 tablespoon finely grated orange zest

1大匙細碎橙皮碎

½ cup (120ml) freshly squeezed lemon juice

120 毫升（½ 杯）鮮榨檸檬汁

½ cup (120ml) freshly squeezed orange juice

120 毫升（½ 杯）鮮榨柳橙汁

½ cup (120ml) brandy

120 毫升（½ 杯）白蘭地

1 vanilla bean, split lengthwise and seeds scraped

1 顆香草豆，縱向剖開，刮除籽

For the syrup:

對於糖漿：

1 cup (200g) granulated sugar

200 克（1 杯）砂糖

½ cup (120ml) water

120 毫升（½ 杯）水

1 tablespoon lemon juice

1大匙檸檬汁

For the meringue:

對於蛋白霜：

3 large egg whites

3個大蛋白

Pinch of salt

少許鹽

½ cup (100g) granulated sugar

100 克（½ 杯）砂糖

Instructions

指示

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.

將烤箱預熱至 350°F (175°C)。在 10 英吋（25 公分）的圓形蛋糕盤中塗上奶油和麵粉。在平底鍋底部鋪上烘焙紙。

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

在一個中等大小的碗中，將麵粉、泡打粉和鹽攪拌在一起。放在一邊。

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.

在配有槳葉附件的立式攪拌機的碗中，以中速將奶油和砂糖一起攪拌，直到鬆軟約 3 分鐘。將速度降低至低速，一次加入一顆雞蛋，每次加入後充分攪拌。加入檸檬皮碎、橙皮碎、檸檬汁、柳橙汁、白蘭地和香草籽。

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

將乾燥成分逐漸加入濕成分中，以低速攪拌至完全混合。不要過度混合。

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.

將麵糊倒入準備好的蛋糕盤中，並抹平頂部。烘烤 45-50 分鐘，或直到用牙籤插入蛋糕中心，拔出時是乾淨的。

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

讓蛋糕在鍋中冷卻 10 分鐘，然後將其倒扣到金屬架上完全冷卻。

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.

當蛋糕冷卻時，製作糖漿。在一個小平底鍋中，將砂糖、水和檸檬汁混合。用中火煮沸，並不斷攪拌。將火調至小火，煮 5 分鐘，或直到糖漿稍微變稠。

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.

將糖漿從火上移開並冷卻 5 分鐘。用叉子在冷卻的蛋糕頂部戳一些洞。慢慢地將糖漿倒在蛋糕上，讓其吸收。

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.

製作蛋白霜時，在裝有攪拌器附件的立式攪拌機的乾淨碗中，中速攪拌蛋白和鹽，直到形成軟峰。逐漸加入砂糖，攪拌至形成硬性發泡。

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.

將蛋白霜鋪在浸濕的蛋糕上，旋轉蛋糕以形成裝飾性的山峰。烘烤 15-20 分鐘，或直至蛋白霜呈金黃色。

Let the cake cool completely before serving.

食用前讓蛋糕完全冷卻。

Tips

尖端

Purchase the flouri coin online through Etsy or Amazon.

透過 Etsy 或亞馬遜在線購買 Flouri 幣。

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.

如果手邊沒有白蘭地，可以用蘭姆酒、干邑白蘭地甚至威士忌來代替白蘭地。如果您想完全戒酒，只需用更多的柳橙汁代替白蘭地。

Notes from the Food & Wine Test Kitchen

食品和葡萄酒測試廚房的筆記

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.

將蛋白霜折疊到蛋糕糊中時，第一次添加主要有助於使麵糊鬆散和變輕，因此攪拌時稍微用力一點是可以的。時要更加輕柔並小心連擊。一旦所有東西都混合在一起，就立即停止，以保持較輕的質地。

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.

此蛋糕也可以在兩個（9英寸寬，2英寸高）圓形蛋糕盤中烘烤。在平底鍋上塗上奶油，底部鋪上烘焙紙。按照指示準備、烘烤並完成蛋糕。

Make ahead

取得領先

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

將蛋糕放入密封容器中，室溫最多可保存三天。