Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 6 large eggs
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup blanched almonds, chopped
- 1/2 cup powdered sugar
- 1 small coin or trinket (wrapped in foil)
Special equipment needed:
- 10-inch round cake pan
- Parchment paper
- Mixer
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 10-inch round cake pan and line it with parchment paper.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until everything is well combined.
6. Fold in the chopped almonds.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Insert the wrapped coin or trinket into the batter, making sure it's well hidden.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer 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
Temperature:
350°F (175°C)
Serving size:
12-16 servings
Nutritional information:
Calories: 410
Fat: 19g
Saturated Fat: 10g
Cholesterol: 120mg
Sodium: 220mg
Carbohydrates: 54g
Fiber: 1g
Sugar: 33g
Protein: 7g
Substitutions for ingredients:
- You can use margarine instead of butter.
- You can use almond flour instead of chopped almonds.
- You can use a different type of nut or omit them altogether.
Variations:
- You can add orange zest or vanilla extract for extra flavor.
- You can use a different type of coin or trinket, or omit it altogether.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Don't overmix the batter, or the cake will be tough.
- To prevent the cake from sticking to the pan, grease it well and line it with parchment paper.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in foil and heat it in the oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
Serve the cake on a platter or cake stand, dusted with powdered sugar.
Garnishes:
You can garnish the cake with fresh berries, whipped cream, or chopped nuts.
Pairings:
The Vasilopita is traditionally served with a glass of sweet wine or champagne.
Suggested side dishes:
The cake is usually served as a dessert, so no side dishes are necessary.
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Try reducing the baking time next time.
- If the cake is too moist, you may have underbaked it. Try increasing the baking time next time.
Food safety advice:
Make sure the coin or trinket is wrapped in foil before inserting it into the cake to prevent any contamination.
Food history:
The 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.
Flavor profiles:
The cake has a sweet and nutty flavor, with hints of cinnamon and nutmeg.
Serving suggestions:
Serve the cake as a dessert after a traditional Greek meal, or as a sweet treat with coffee or tea.
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Region: Greek