Vasilopita (Βασιλόπιτα) — Greek New Year cake with a hidden coin

• 230 gunsalted butter, softened
• 250 ggranulated sugar
• 4eggs (large, about 50 g each without shell)
• 2 tsporange zest (finely grated)
• 120 mlfresh orange juice
• 120 mlwhole milk
• 2 tspvanilla extract
• 360 gall-purpose flour
• 12 gbaking powder (about 1 tbsp)
• 3 gfine sea salt (about 1/2 tsp)
• 1 tspground mahleb (optional but traditional)
• 15 mlbrandy (optional, for aroma)
• 40 gpowdered sugar (for finishing)
• 30 gblanched almonds (optional, for decorating)
• 1coin (cleaned, dried, and tightly wrapped in foil)

Instructions

1. 1

   Preheat the oven to 170°C and set a rack in the middle. Grease a 24 cm round springform pan and line the base with parchment, then lightly grease the parchment as well.

2. 2

   Whisk the flour, baking powder, salt, and mahleb together in a bowl until evenly combined. This prevents pockets of leavening and keeps the crumb uniform once baked.

3. 3

   In a large bowl, beat the softened butter and granulated sugar for 4 minutes until very pale and fluffy. Proper creaming traps air, which helps the cake rise and stay tender rather than dense.

4. 4

   Add the eggs one at a time, beating for 30 seconds after each addition and scraping the bowl so the mixture stays smooth. Stir in the orange zest and vanilla so their aroma disperses through the fat for a stronger fragrance.

5. 5

   In a measuring jug, combine the orange juice, milk, and brandy. Mixing the liquids first helps you alternate additions cleanly and reduces the chance of curdling.

6. 6

   Add one-third of the dry ingredients to the butter mixture and mix on low just until absorbed, then add half of the liquid mixture and mix again briefly. Repeat with another third of the dry ingredients, the remaining liquid, and finish with the final third of the dry ingredients, stopping as soon as no dry streaks remain.

7. 7

   Pour half the batter into the prepared pan and smooth the surface with a spatula. Press the foil-wrapped coin horizontally into the batter about 2 cm from the edge, then cover with the remaining batter and smooth the top again so the coin is fully concealed.

8. 8

   Bake for 50–60 minutes, until the top is deep golden and a skewer inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then release the ring and cool completely on a rack to avoid a gummy crumb.

9. 9

   Dust the fully cooled Vasilopita with the powdered sugar in an even layer. If using almonds, press them gently on top to form the year or a simple border so the decoration stays crisp and visible.