Vasilopita（希腊新年蛋糕）

传统的希腊新年蛋糕，由粗面粉和橙皮制成。

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，也被称为圣巴西尔派，是一种传统的希腊新年蛋糕。根据希腊的传统，每户家庭在新年伊始都会立即切瓦西洛皮塔蛋糕。找到这枚硬币的幸运者将获得“夜王”的称号，并获得额外的好运。

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 蛋糕的传统非常古老，起源于古希腊的 Kronia（古罗马农神节）节日，后来法兰克人在蛋糕内添加了一枚隐藏的硬币，称为“flouri”。糕点的原料味道浓郁，香气独特，象征着新的一年繁荣昌盛。

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:

如果你向任何希腊家庭询问他们的瓦西洛皮塔食谱，他们会告诉你他们的蛋糕是味道最好、最芳香、最松软的蛋糕。这是瓦西洛皮塔蛋糕的一份家庭食谱：

Ingredients

原料

For the cake:

对于蛋糕：

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

220 克（1 3/4 杯）通用面粉，再加一些用于给锅上撒灰尘

1 ½ teaspoons baking powder

1 ½ 茶匙泡打粉

Pinch of salt

少许盐

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

1 杯（2 支/225 克）无盐黄油，室温

1 ¾ cups (340g) granulated sugar

340 克（1 ⁄4 杯）砂糖

4 large eggs, at room temperature

4个大鸡蛋，室温

1 tablespoon finely grated lemon zest

1 汤匙 磨碎的柠檬皮碎

1 tablespoon finely grated orange zest

1汤匙细碎橙皮碎

½ cup (120ml) freshly squeezed lemon juice

120 毫升（½ 杯）鲜榨柠檬汁

½ cup (120ml) freshly squeezed orange juice

120 毫升（½ 杯）鲜榨橙汁

½ cup (120ml) brandy

120 毫升（½ 杯）白兰地

1 vanilla bean, split lengthwise and seeds scraped

1 颗香草豆，纵向剖开，刮去籽

For the syrup:

对于糖浆：

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汤匙柠檬汁

For the meringue:

对于蛋白酥皮：

3 large egg whites

3个大蛋白

Pinch of salt

少许盐

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.

将烤箱预热至 350°F (175°C)。在 10 英寸（25 厘米）的圆形蛋糕盘中涂上黄油和面粉。在平底锅底部铺上羊皮纸。

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

在一个中等大小的碗中，将面粉、发酵粉和盐搅拌在一起。放在一边。

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.

在配有桨叶附件的立式搅拌机的碗中，以中速将黄油和砂糖一起搅拌，直至松软约 3 分钟。将速度降低至低速，一次添加一个鸡蛋，每次添加后充分搅拌。加入柠檬皮碎、橙皮碎、柠檬汁、橙汁、白兰地和香草籽。

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

逐渐将干成分添加到湿成分中，低速搅拌直至完全混合。不要过度混合。

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.

将面糊倒入准备好的蛋糕盘中，并抹平顶部。烘烤 45-50 分钟，或直至用牙签插入蛋糕中心，拔出时是干净的。

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

让蛋糕在锅中冷却 10 分钟，然后将其倒扣到金属架上完全冷却。

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.

当蛋糕冷却时，制作糖浆。在一个小平底锅中，将砂糖、水和柠檬汁混合。用中火煮沸，不断搅拌。将火调至小火，煮 5 分钟，或直至糖浆稍微变稠。

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.

将糖浆从火上移开并冷却 5 分钟。用叉子在冷却的蛋糕顶部戳一些洞。慢慢地将糖浆倒在蛋糕上，让其吸收。

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.

制作蛋白酥皮时，在装有搅拌器附件的立式搅拌机的干净碗中，中速搅拌蛋白和盐，直至形成软峰。逐渐加入砂糖，搅拌直至形成硬性发泡。

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.

将蛋白酥皮铺在浸湿的蛋糕上，旋转蛋糕以形成装饰性的山峰。烘烤 15-20 分钟，或直至蛋白酥皮呈金黄色。

Let the cake cool completely before serving.

食用前让蛋糕完全冷却。

Tips

尖端

Purchase the flouri coin online through Etsy or Amazon.

通过 Etsy 或亚马逊在线购买 Flouri 币。

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.

如果手头没有白兰地，可以用朗姆酒、干邑白兰地甚至威士忌来代替白兰地。如果您想完全戒酒，只需用更多的橙汁代替白兰地即可。

Notes from the Food & Wine Test Kitchen

食品和葡萄酒测试厨房的笔记

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.

将蛋白酥皮折叠到蛋糕糊中时，第一次添加主要有助于使面糊松散和变轻，因此搅拌时稍微用力一点是可以的。在接下来的几次添加中，折叠到蛋糕糊中时要更加轻柔并小心连击。一旦所有东西都合并，立即停止以保持较轻的质地。

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.

此蛋糕也可以在两个（9英寸宽，2英寸高）圆形蛋糕盘中烘烤。在平底锅上涂黄油，底部铺上羊皮纸。按照指示准备、烘烤并完成蛋糕。

Make ahead

取得领先

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

将蛋糕放入密封容器中，在室温下最多可保存三天。