Each year we have a new Vasilopita, but you’ll love this recipe so much the only thing you’ll want to change from year to year is the numbers on the top!
240g powdered sugar
100g all-purpose flour
2 tsp baking powder
8 egg whites
160g white almond meal (no skins)
1 tsp cinnamon
zest of 1 orange
for the dusting and the year:
1 paint brush
Dump the 240g of powdered sugar, flour and baking powder into your mixing bowl, and using either a stationary or hand mixer, mix the dry ingredients together. Add the egg whites, then mix thoroughly on high. The mixture should be dull and mushy. Put the skinless almonds into the blender, and chop into a powder or a bit less if desired. Add the almond meal little by little to the mixture, stirring with a spatula or spoon. Sprinkle on the cinnamon and the orange zest, and mix for a few seconds more.
Melt the butter in a small pot on the stove, and set aside to cool a bit. Then slowly add the butter to the batter, stirring all the while. At this point, you can wrap a coin in aluminum foil and drop it into the batter. Pour the Vasilopita batter into a 15cm springform pan.
Bake in a preheated oven at 170°C for 30'. Be sure not to open the oven door for the first 30’ of baking. After 30’, lower the temperature to 160°C, and continue baking for 30 more minutes.
Let the Vasilopita cool completely! Then, sprinkle with a heavy layer of powdered sugar. You can use the paint brush to make designs on top or to write the digits of the new year.
Note: Double the recipe to make a Vasilopita for a large group. This is a more home-style recipe and the cake will end up being a bit flatter than store bought varieties.