Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 6 eggs
- 1 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup almond flour
- 1/2 cup slivered almonds, toasted
- Powdered sugar for dusting
Special Equipment Needed:
- 10-inch round cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Zester
- Oven
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 10-inch round cake pan and line the bottom with parchment paper.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Stir in the orange juice, orange zest, and vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Fold in the almond flour and toasted slivered almonds.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
11. Dust the top of the cake with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Total time: 1 hour 20 minutes
Temperature:
350°F (180°C)
Serving size:
12 servings
Nutritional information:
Calories per serving: 444
Fat: 22g
Saturated Fat: 10g
Cholesterol: 111mg
Sodium: 209mg
Carbohydrates: 56g
Fiber: 2g
Sugar: 36g
Protein: 7g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Slivered almonds can be substituted with chopped walnuts or pecans.
Variations:
- Add 1/2 cup of dried cranberries or raisins to the batter for a fruity twist.
- Substitute the orange juice and zest with lemon juice and zest for a lemon-almond vasilopita.
- Add 1/2 teaspoon of ground cinnamon to the batter for a warm spice flavor.
Tips and Tricks:
- Toasting the slivered almonds before adding them to the batter enhances their nutty flavor.
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Don't overmix the batter once the dry ingredients are added to prevent a tough cake.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the cake, place it in a preheated oven at 350°F (180°C) for 10-15 minutes, or until warmed through.
Presentation Ideas:
Serve the cake on a cake stand or platter and dust the top with powdered sugar. Garnish with orange slices or toasted slivered almonds.
Garnishes:
- Orange slices
- Toasted slivered almonds
- Fresh mint leaves
Pairings:
- A cup of hot tea or coffee
- A glass of orange juice or champagne
Suggested Side Dishes:
- Fresh fruit salad
- Greek yogurt with honey and nuts
- Vanilla ice cream
Troubleshooting Advice:
- If the cake is browning too quickly on top, cover it with foil for the remaining baking time.
- If the cake is not cooked through in the center, bake it for an additional 5-10 minutes.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Wash hands and surfaces thoroughly before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food History:
Vasilopita is a traditional Greek cake that is usually served on New Year's Day. It is named after Saint Basil, who was known for his generosity and kindness. The cake is usually baked with a coin or trinket hidden inside, and whoever finds it is said to have good luck for the coming year.
Flavor Profiles:
- Nutty
- Citrusy
- Sweet
Serving Suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
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Region: Greek