This is one of the two (or more) traditional Greek “New Year’s Cakes” (βασιλόπιτα). It is basically an orange flavoured cake decorated with almonds and it should contain a coin!
This recipe is for creating a two 9″ cakes. Adapt for your needs.
- Quantity: 9″ cake, about 16 pieces
- Calories per cake: 3500
- Calories per piece: 218
- Butter 92g
- Eggs 3 medium
- Flour 375g
- Sugar 190g
- Oranges 2.5 (both the zest and the juice)
- Cognac 1/2 espresso cup
- Baking soda 1 tspn
- Baking powder 2 tspn
- Vanilla essence 1 tspn
- Almonds 100g
- Get the orange zest out, before you squeeze them.
- Keep some flour separate (e.g. 1/5th) in case the dough becomes very thick and you don’t want to put it. This way you will not waste any zest.
- The cake is best done with a mixer beater that also has dough hooks as in the image on the right
- Main bowl: Everything will get eventually there
- Flour bowl: Flour, baking powder, orange zest
- Orange juice bowl: Juice, soda, vanilla, cognac
- Egg whites bowl: For egg whites
- Main bowl part 1
- Beat the butter in the main bowl until it becomes creamy and whitish.
- Put the egg yolks in the main bowl and keep mixing
- Add the sugar in a main bowl and keep mixing with the egg beater well.
- Orange juice bowl
- Pour the orange juice and make sure that the bowl is half or less full.
- Put the baking soda and start steering well until it gets frothy and inflate.
- Put the cognac
- Put vanilla essence.
- Pour everything into the main bowl and mix well with the egg beater.
- Egg whites bowl: Beat the egg whites for a bit but not too much. They have to be foamy but still liquid.
- Flour bowl: Mix flour, baking soda and orange zest
- Final mix in the main bowl:
Now you have to pour the flour and the beaten egg whites into the main bowl. Do it by alternating a little flour and then a little bit of the egg whites. In the beginning you will have to use the egg beater, but as the dough becomes thicker you will have to switch to dough hooks.
The almonds have to be pealed and roasted. The process is simple.
- Boil some water and put the almonds in the pan. Boil for about 3-5 minutes. Take carefully one out and cool it under the tap to test if they can be pealed easily. If yes, stop boiling and cool with cold water.
- Peal all the almonds and place them on some foil or cooking pan.
- Roast them in preheated oven for about 5 to 10 minutes. Don’t let them become brown, the colour should be whitish slightly starting to become yellowish.
- Keep aside about 40 whole almonds to decorate the cake, if you want
- The rest cut them in half or into 4 pieces. This is optional, you may like them full.
- Mix the almonds in the dough
- Preheat oven at about 220 Celsius
- Use a 9″ pan.
- Pour the dough.
- If you have different pans, make sure that the dough is about 3-5cm deep and that it has at least as much height to inflate without getting out of the pan.
- Bake for 30 to 40 minutes, depending on how strong your oven is.
- Do not open the oven to check before 30 minutes have passed. After 30 minutes you may check.