Akis Petretzikis shares the simplest and most delicious Vasilopita recipe to serve on New Year’s Eve.
Ingredients
- 300 g butter, at room temperature
- 250 g icing sugar
- 1 tbsp granulated sugar
- 7 g mahleb
- 2 g mastic
- 1/2 tsp nutmeg
- 2 tbsp all-purpose flour
- Zest of 1–2 oranges
- 2 vanilla pods or 2 tsp vanilla extract
- 4 eggs (200 g), at room temperature
- 75 ml whole milk (3.5% fat)
- 400 g all-purpose flour
- 1 heaping tbsp baking powder
- Icing sugar, for dusting
Method
Preheat the oven to 180°C (fan). Place the butter and icing sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat for 2–3 minutes until light and fluffy. Stop the mixer, scrape down the sides of the bowl, and continue beating for another 5 minutes. Set aside.
In a small blender or food processor, combine the granulated sugar, mahleb, mastic, nutmeg and 2 tbsp of the flour. Blend until the mixture becomes a fine powder. If you are using vanilla powder instead of extract, add it here as well. Transfer the mixture into the stand mixer bowl.
Add the orange zest and vanilla extract, then mix on low speed.
Add the eggs one at a time, allowing each one to be fully incorporated before adding the next. Remove the bowl from the mixer and gently stir in the milk with a spatula.
In a separate bowl, mix the remaining 400 g flour with the baking powder. Add this to the mixture and fold gently with a spatula until just combined.
Butter and flour a 25 cm round cake tin with a removable base. Pour in the batter and smooth the top. Remember to place the traditional coin inside before baking.
Bake for 45 minutes on the higher rack of the oven. Once ready, dust generously with icing sugar and serve warm or at room temperature.
You can also watch the full step-by-step preparation in the video below.
