RECIPE FOR VASSILOPITA GREEK NEW YEAR'S CAKE

 

357g (13  oz) butter

600 g (3 cups) sugar

6 eggs, divided into yolks and whites - whites whipped stiff with a pinch of salt and 2 tbsp sugar

Zest of 2 oranges

1/2 cup orange juice

200 g (7 oz) Greek yougurt

1 vanilla

750 g (26.5 oz) self-rising flour

For the glaze

3 cups icing sugar

5 tbsp hot milk

Divide the eggs follow the above instructions and set aside. Whip butter and sugar until light and fluffy. Add the egg yolks one at a time allowing time for one to be absorbed before adding another. 

Pour in the orange juice, vanilla, orange zest and yougurt and mix to combine.  Add 1/3 of the sifted flour in the bowl and mix with a spatula.  Add 1/3 of whipped egg whites and stir with light circular movements from bottom up. Repeat with the rest of the flour and meringue and stir with light circular movements until all the ingredients are combined. 

Preheat the oven to 180 C (350 F) Prepare the 30 cm baking tin by placing a buttered round of parchment in the bottom of the tin, spoon in the batter and cover with another round of parchment and bake for 40 minutes and set aside to cool.  

When completely cold spread the Vassilopita with glaze and enjoy!