Vasilopita the Greek New Year's Cake 2016

Vasilopita the Greek New Year's Cake
Brandy flavors, star anise, cloves, roasted almond, chocolate, Chios Mastic, essential oils of orange and velvety sweet chestnut cream emerge from this Vasilopita-St. Nicholas Cake and place it in another dimension. With the first bite an incredible blend of flavors and aromas explodes on the palate and the apotheosis of enjoyment is assured.

Happy New Year 2016!
work: 1h:45′ time: 2h:45′ difficult:
Vasilopita the Greek New Year's Cake Vasilopita the Greek New Year's Cake

Ingredients (~12 servings)

  • 200g (7.1 oz) flour
  • 5 eggs
  • 220g (7.8 oz) sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 180g (6.3 oz) butter, melted
  • 1 tsp Chios Mastic
  • 1 tsp seeds mahleb
  • 1 tbsp powdered sugar
  • 2 large oranges juice and zest
  • 2 tbsp brandy or rum
Divide the egg yolks from the egg whites and whisk vigorously the egg whites in the mixer with half the sugar until a stiff meringue. Empty in a bowl, because you will need the mixer, and set aside or refrigerate briefly until ready to use.
In a mortar, add the icing sugar, mastic and mahleb. Beat until they become powder.
In the mixer bowl, add the egg yolks with the remaining sugar and whisk vigorously until fluffy. Reduce speed and add the orange zest, mastic with sugar icing and mahleb, the orange juice and continue beating until it swells and becomes white mixture.
Then pour the flour a little bit at a time, sifted together with the baking powder and salt. Add the melted butter. Joining slowly to the mixture of the meringue yolk with the help of a spatula from silicone, stirring gently from bottom to top. Do not hassle the mixture.
Put the coin at the bottom of the form, with detachable side Ø24-26cm (Ø9.4-10.2in) lined with greaseproof paper and pour half of the mixture.


  • 250g (8.8 oz) chestnut cream
  • 80g (2.8 oz) walnuts
  • 80g (2.8 oz) almonds blanched and roasted
  • 1 asteroid anise
  • 5-6 clove pins
  • 2 tbsp brandy or rum
In the blender add nuts. You mash the to medium crumbs. You rub the star anise and cloves in the mortar and add to the nuts.
Open the canned chestnuts cream, remove a spoonful and in the rest pour brandy. Mix to dilute because the cream is very thick.
In the form of cake, that you have put half the beaten mixture, add in the surface scattered tablespoons of chestnut purée. Sprinkle with the mixture of nuts since we have removed 2-3 tablespoons, that you will need to cover.
On the reverse of a spoon make small swirls in the cake surface to mix the mixture of nuts and chestnut cream. On top pour the remaining beaten mixture from the mixer. Pour 2 tablespoons brandy in the cake surface.
Bake in preheated oven at 175℃ (347℉, Gas:3.9) for 50′ to 1 hour. Check with a straw. Remove the form from the oven and let it cool thoroughly on a wire rack for 10 minutes, then remove the hoop to cool completely.


  • Vasilopita
  • 130g (4.6 oz) sour cream 35% fats
  • 200g (7.1 oz) white chocolate
  • 100g (3.5 oz) couverture chocolate
  • 2-3 tbsp from the mixture of nuts
Warm well the sour cream and just before the boiling pour onto the white chocolate broken in pieces in a bowl. Stir to have a thick mixture, which you leave to cool thoroughly.
With a spoon, pour the cold white chocolate glaze on the surface of the Vasilopita (Year cake) and let it roll to the sides. Allow the glaze to dry for a few minutes until you melt the chocolate couverture.
In a bain marie melt the chocolate couverture. Place in a small piping bag the melted chocolate and we make parallel jagged lines over white chocolate glaze.
Sprinkle around with the mixture of nuts, and form the year in the center of New Year cake with what you like. We, as usual, made it with jelly bean. Cut and hand out pieces dedicated. The coin is won by the lucky one!
Vasilopita the Greek New Year's Cake Vasilopita the Greek New Year's Cake Vasilopita the Greek New Year's Cake Vasilopita the Greek New Year's Cake

Author Zambia G. Sifaki