Ingredients with Measurements:
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 1 cup chopped walnuts
- 1/2 cup brandy
- Powdered sugar for dusting
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Zester
- Measuring cups and spoons
- Wire rack
Step-by-step instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a 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, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the orange juice, until everything is well combined.
6. Stir in the orange zest, chopped walnuts, and brandy.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. Dust with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
5. Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 440
Fat: 21g
Saturated Fat: 11g
Cholesterol: 100mg
Sodium: 220mg
Carbohydrates: 54g
Fiber: 1g
Sugar: 35g
Protein: 6g
Substitutions for ingredients:
- You can use any other type of nuts instead of walnuts, such as almonds or pecans.
- If you don't have brandy, you can use rum or cognac instead.
Variations:
- You can add 1/2 teaspoon of cinnamon or nutmeg for extra flavor.
- You can substitute the orange juice and zest with lemon juice and zest for a different citrus flavor.
Tips and tricks:
- Make sure the butter is at room temperature before creaming it with the sugar.
- Don't overmix the batter once you add the dry ingredients.
- Toast the walnuts before adding them to the batter for a deeper flavor.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months.
Reheating instructions:
- To reheat the cake, preheat the oven to 350°F and wrap the cake in foil.
- Bake for 10-15 minutes or until heated through.
Presentation ideas:
- Dust the cake with powdered sugar and serve on a cake stand.
- Serve with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Fresh orange slices
- Candied walnuts
Pairings:
- Coffee
- Tea
- Hot cocoa
Suggested side dishes:
- Fresh fruit salad
- Greek yogurt with honey and nuts
Troubleshooting advice:
- If the cake is too dry, try adding a little more orange juice or brandy to the batter.
- If the cake is too moist, bake it for a few more minutes or reduce the amount of orange juice in the recipe.
Food safety advice:
- Make sure to wash your hands and all equipment before starting to bake.
- Use pasteurized eggs to reduce the risk of salmonella.
Food history:
- Vasilopita is a traditional Greek cake that is usually baked on New Year's Day. It is named after Saint Basil, who was known for his generosity to the poor.
Flavor profiles:
- Sweet
- Citrusy
- Nutty
Serving suggestions:
- Serve the cake as a dessert after a Greek-themed dinner party.
- Bring it to a potluck or holiday gathering.
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Region: Greek