Vasilopita (Βασιλόπιτα) — Greek New Year’s Coin Cake

• 250 gunsalted butter, softened (soft but not melted)
• 300 ggranulated sugar
• 2 tsporange zest (finely grated, from about 2 oranges)
• 2 tspvanilla extract
• 5eggs (large, room temperature)
• 240 mlwhole milk (room temperature)
• 60 mlfresh orange juice (strained)
• 420 gall-purpose flour (spooned and leveled)
• 16 gbaking powder (about 4 tsp)
• 3 gfine salt (about 1/2 tsp)
• 1 tspground mahleb (optional but traditional)
• 0.5 tspground mastic (optional; crush with a pinch of sugar first)
• 15 mlbrandy (optional, for aroma)
• 1coin (wash, dry, and wrap tightly in aluminum foil)
• 10 gunsalted butter (for greasing)
• 120 gpowdered sugar (for dusting)
• 30 gblanched almonds (optional, to form the year on top)

Instructions

1. 1

   Preheat the oven to 170°C. Grease a 26 cm round cake pan with 10 g butter and dust with 10 g flour, tapping out the excess so the cake releases cleanly.

2. 2

   In a bowl, whisk together the 420 g flour, 16 g baking powder, 3 g salt, and (if using) the mahleb and mastic until evenly distributed. This prevents pockets of leavening and ensures the cake rises uniformly.

3. 3

   In a stand mixer (or with a hand mixer), beat 250 g softened butter with 300 g sugar on medium-high for 4–5 minutes until very pale and fluffy. Add the orange zest and vanilla, then beat 30 seconds more to perfume the butter-sugar base.

4. 4

   Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. If the mixture looks slightly curdled, keep mixing; it will smooth out once the dry ingredients are added.

5. 5

   Whisk the milk, orange juice, and (if using) brandy together in a measuring jug. With the mixer on low, add the dry mix in three additions, alternating with the milk mixture in two additions, mixing just until no dry flour remains.

6. 6

   Pour half the batter into the prepared pan and level it with a spatula. Press the foil-wrapped coin gently into the batter near the edge (not the center), then cover it with the remaining batter and smooth the top so the coin is fully hidden.

7. 7

   Bake for 50–60 minutes, rotating the pan once at the 35-minute mark for even color. The cake is done when a skewer inserted in the center comes out clean and the top springs back lightly when pressed.

8. 8

   Cool the cake in the pan for 15 minutes, then turn it out onto a rack to cool completely. Once cool, dust evenly with 120 g powdered sugar and (if using) arrange 30 g almonds to form the year before slicing.