serves
8
prep
30 minutes
cook
40 minutes
difficulty
Easy
serves
8
people
preparation
30
minutes
cooking
40
minutes
difficulty
Easy
level
The traditional New Year's Vasilopita propossing for today Greek Australian chef Yiannis Kakolyris.
Ingredients
500g butter
500g sugar
7 eggs
250g milk
1 glass of cognac wine
500g self-rising flour
1 teaspoon of baking powder
150g walnuts
A little salt
1 teaspoon of vanilla
1 teaspoon cloves
1 teaspoon cinnamon
100g icing sugar
Instructions
The first step we need to take is to gather all our ingredients on the table where we are going to work because we want everything to be at the same temperature.
After gathering all the ingredients in front of you, start with the butter and sugar in the mixer.
Beat them well for ten minutes until they turn white and fluffy.
After 10 minutes, add the salt, cloves and cinnamon and beat for another five minutes.
Meanwhile, chop your walnuts with a knife into small pieces. Lower the mixer speed and add them to the mixture.
Next, separate your eggs from the yolks and whites and after lowering the mixer speed, add the yolks one at a time, not the whites.
Slowly add the milk and once they mix together with the rest of the ingredients, add the brandy and vanilla.
Beat on low speed for another three minutes to combine all the ingredients.
Add the flour also slowly to create a fluffy and puffy cake-like dough.
Then, after you're done with the mixer, put butter ona baking pan about 30cm deep and dust it with flour.
Add the mixture from the mixer and spread it on the surface, after hiding the coin.
If you want, you can decorate the cake with nuts before baking it.
Bake it at 180 degrees for 40 to 45 minutes.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The traditional New Year's Vasilopita propossing for today Greek Australian chef Yiannis Kakolyris.
