Cutting the Vasilopita is a beloved New Year’s tradition in Greece, whether on New Year’s Eve or New Year’s Day.

Translation | Amaryllis Tsegou

The ritual begins with the host marking the cake with a cross, then slicing it in a specific order: the first piece goes to Christ, the second to the Virgin Mary, the third to Saint Basil and the remaining pieces to the household, family members, and guests.

Hidden inside the cake is a coin, symbolising luck and promising the lucky winner a year full of blessings and good fortune. This recipe makes the process simple while delivering a rich, aromatic cake that everyone will love.

Ingredients

for a 23 cm (9-inch) round cake tin

For the cake:

  • 250 g butter, at room temperature
  • 6 eggs (separate yolks from whites)
  • 500 g sugar
  • 500 g all-purpose flour
  • 2 tsp baking powder
  • 250 ml freshly squeesed orange juice
  • zest of 2 oranges
  • 1 tsp cinnamon
  • ½ tsp ground cloves
  • 1 shot of brandy

For the white chocolate glaze:

  • 200 g white couverture chocolate
  • 1 tbsp butter

Directions

  1. Preheat the oven to 180°C.
  2. Whip the egg whites into a stiff meringue and set aside.
  3. In a stand mixer, beat the egg yolks with the sugar until the mixture turns pale and creamy.
  4. Add the butter and continue beating until incorporated. Gradually alternate adding the flour, orange juice, and baking powder, mixing until smooth and uniform.
  5. Stir in the orange zest, cinnamon, cloves, and brandy, ensuring they are evenly incorporated.
  6. Gently fold the meringue into the mixture using a spatula, with soft, careful movements to preserve the airy texture.
  7. Grease and flour a 23 cm (9-inch) round cake tin. Pour in the batter and insert the coin (flouri) into the cake.
  8. Bake for 1 hour, checking doneness by inserting a knife into the center—it should come out clean.
  9. Remove the cake from the oven, allow it to cool slightly, then transfer it to a serving platter.
  10. For the glaze, melt the white chocolate with the butter over very low heat, stirring constantly until smooth. Once the cake has cooled to lukewarm, spread the glaze on top and decorate with sprigs of mistletoe or other festive greenery.

Wine Pairing

A semi-sparkling white Moscato with floral aromas, gentle effervescence, and vibrant acidity pairs beautifully with this cake. WSPC's recommendation: Moscato D’Asti – Bava.

More Christmas recipes to try: