Vassilopitta / New Year's Cake

Vassilopitta / New Year's Cake

IHCC Tessa Kiros ButtonHappy New Year, everyone. Let's start 2012 with a little cake for breakfast.

Vassilopitta / New Year's Cake

Adapted from Griechenland in meiner K├╝che / Food from many Greek Kitchens by Tessa Kiros

For a 7-inch springform (double all ingredients for an 11-inch springform and bake for 50-60 minutes)


225 g flour
1 1/2 tsp backing powder
dash of salt
100 g soft butter
150 g sugar *
2 eggs
zest of one lemon and one orange
2 Tbsp rum
90 ml milk
50 g slivered almonds

* Used about 120 g honey.


Beat butter and sugar until foamy. Add the eggs one at a time. Add backing powder, salt, zests and rum. Alternately add small quantities of flour and milk. Fold in the almonds. Transfer to a springform lined with parchment paper and bake for about 45 minutes until a skewer comes out clean.


Kim said...

I'm so happy someone chose this recipe for the new year. I think the flavors would be wonderful together and it looks gorgeous. Happy New Year!

Deb in Hawaii said...

This cake looks like the perfect New Year's breakfast!

Jeanne said...

Cake for breakfast is a brilliant idea. Happy New Year!

luckybunny said...

Looks lovely!

Natashya KitchenPuppies said...

New Year's Cake! Sounds wonderful, perfect with a nice (spiked) cup of coffee.

Couscous & Consciousness said...

Vassilopitta is a cake I've been meaning to try for ages. I am waiting patiently for my copy of Food From Many Greek Kitchens to arrive in the mail - I will definitely be bookmarking this recipe when it arrives.
Sue :-)