Ingredients 500 gr all-purpose flour 3 tsp baking powder 250 gr Lurpak butter 400 gr sugar 1 tsp ground cinnamon 1/2 tsp ground clove 2 tsp vanilla extract Zest of 1 unwaxed orange 5 eggs, separated 1 pinch salt 1/2 tsp baking soda 120 gr orange juice 120 gr milk 80 gr cognac 200 gr walnuts, coarsely chopped Powdered sugar for decoration Equipment Baking tray TAGS TRADITIONAL DESSERTS BUTTER NEW YEAR'S DAY Ingredients 500 gr all-purpose flour 3 tsp baking powder 250 gr Lurpak butter 400 gr sugar 1 tsp ground cinnamon 1/2 tsp ground clove 2 tsp vanilla extract Zest of 1 unwaxed orange 5 eggs, separated 1 pinch salt 1/2 tsp baking soda 120 gr orange juice 120 gr milk 80 gr cognac 200 gr walnuts, coarsely chopped Powdered sugar for decoration Video Instructions Sift the flour together with the baking powder and set aside. Preheat the oven to 170°C (340°F) using top and bottom heat, and bake on the lower rack. Generously butter a round pan 28–30 cm (11–12 inches) in diameter with sides 6–7 cm (2.5–3 inches) high. Line the base with parchment paper for easy unmolding. In the bowl of a stand mixer, beat the softened butter with the sugar until light and creamy. Add the cinnamon, clove, vanilla, and orange zest. Add the egg yolks one at a time, allowing each to fully incorporate before adding the next. In a separate bowl, beat the egg whites with the salt at medium speed until soft peaks form, about 2–3 minutes. Set aside. Reduce the mixer speed to low. Dissolve the baking soda in the orange juice and add it to the mixture. Add the sifted flour, milk, and cognac alternately, starting and ending with flour. Fold in the chopped walnuts. Gradually add the meringue, gently folding with a spatula so as not to lose volume. Pour the batter into the prepared pan and insert the coin. Bake for 55–60 minutes. Test for doneness by inserting a knife into the center; the blade should come out clean. Let the vasilopita rest in the pan for 15 minutes. Turn it out onto a serving platter, remove the parchment paper, and allow it to cool completely. Dust with powdered sugar. Optionally, decorate with icing and written wishes. STORAGE You can bake the vasilopita, allow it to cool completely, wrap it tightly in plastic wrap, and store it in the freezer. It keeps for 2-3 months. Alternatively, once cooled, keep it well covered at room temperature for several days. Decorate it at the last moment, a few hours before slicing. Tips All ingredients should be at room temperature. Do not overmix. Once the flour is added, mix gently only. Overmixing reduces volume and rise. When dissolving the baking soda in the orange juice, do it over the mixer bowl, as it foams quickly and may overflow. Toss the walnuts with one tablespoon of flour before adding them to the batter. This helps them distribute evenly and prevents them from sinking. Make sure the vasilopita is fully baked in the center. If underbaked, it may collapse once removed from the oven. To prevent cracking on the surface, fill the pan only up to three quarters full. The ideal pan size for this quantity is 30 cm (12 inches). For a smaller vasilopita, halve the ingredients. The ideal pan size for a smaller batch is 23–25 cm (9–10 inches). Beyond the classic decoration created by dusting with powdered sugar, you may also decorate it with chocolate ganache or fondant and festive ornaments. TAGS TRADITIONAL DESSERTS BUTTER NEW YEAR'S DAY
