Greek New Year’s Cake (Vasilopita) without mixer

70
1 MOULD 25 CM
chef chef sweet
INGREDIENTS
  • 100 gr. egg
  • 220 gr. coconut milk
  • 200 gr. sugar
  • 5 gr. vanilla extract
  • 175 gr. OLYMPOS butter, melted
  • 180 gr. almond powder
  • 2 gr. salt
  • 160 gr. all-purpose flour
  • 20 gr. baking powder
  • 8 gr. orange, zest
  • 120 gr. dried cranberries, minced
  • 100 gr. egg
  • 220 gr. coconut milk
  • 200 gr. sugar
  • 5 gr. vanilla extract
  • 175 gr. OLYMPOS butter, melted
  • 180 gr. almond powder
  • 2 gr. salt
  • 160 gr. all-purpose flour
  • 20 gr. baking powder
  • 8 g. orange, zest
  • 120 g. dried cranberries, minced
PRODUCT
voutiro-agelados-packshot-gallery-0
Cow butter
Cow butter
METHOD
  1. In a bowl add the egg, the coconut milk, sugar and the vanilla extract and whisk, until the eggs break and sugar melts. Add the butter and stir again, until it is incorporated and unified with the rest of the mixture.
  2. In another bowl, add all the other ingredients apart from the cranberries and mix with a spoon, until all the ingredients are well distributed.
  3. Transfer the mixture of the coconut milk in a bowl with the flours and whisk, until all ingredients are completely combined and homogenized.
  4. In a cake mould with a detachable bottom, in which we have already put a parchment paper, add the cake mixture and make sure it is equally divided.
  5. Bake at a pre-heat fan-assisted oven, at 160°C, until it gets a nice dark color (until it starts sticks out from the sides for approximately 1 hour). Check if the cake is ready by inserting a small knife into the cake and if it comes out with very little moisture, then the cake is ready.
  6. Remove from the oven and let it cool at room temperature
  7. Deform, sprinkle with icing sugar all over, cut in slices and serve.
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