Vasilopita Cake – recipe by Eugene Klopotenko – Recipes –

Vasilopita is a delicious cake that is traditionally made in Greece for the New Year.

To be more precise: there is literally this New Year’s cake on every table. The fact is that on January 1, in addition to the New Year, the Greeks celebrate another religious holiday: St. Basil’s Day. And yes, another interesting fact is that in Greece it is neither Santa Claus nor Santa Claus, but St. Basil.

Vasilopita would have been just a delicious holiday cake, if not for a tradition that makes it charming. While the dough is kneading, everyone who takes it takes a coin, wraps it in paper and puts it on the cake. Whoever gets a piece of cake with a coin will have the best year in every way. If you follow all the customs, the first two pieces are cut and placed under the Christmas tree. And, if it turns out to be a coin, all the residents of the house will have the best year. Get Vasilopita ready for the New Year to find out who is the happiest in your family or company. While it is not necessary to prepare this cake for the holidays, it is possible any other day, because, in fact, Vasilopita is a normal fragrant cake.

What to add to basil dough?

Vasilopita was traditionally cooked at a religious festival, so luxury was inadequate. They prepared too much of what was always in the house: wheat flour, eggs, butter, milk and decorated with powdered sugar. It is now very popular to experiment and add to the cake cinnamon, nutmeg, ginger, orange or cherry juice, nuts, raisins, candied fruit and nuts. And also decorate not only with powdered sugar, but also with almond and coconut flakes.

My recipe is close to the classic, with the addition of orange peel and a small amount of nutmeg to make the cake even more fragrant. And, of course, authentic Greek lentiscle, which the Greeks often add to various cakes.

What is the Greek Mastic?

Mastic is a mastic wood resin. It usually occurs on the Greek island of Chios. In essence, it is a liquid that is released from large trunks or branches, and then dries and becomes a solid species. Mastic resin is used in medicine, cosmetology and, of course, cooking, as it has disinfectant and bacterial properties. Mastic is added in the manufacture of chocolate, candies, wine, ice cream, pasta and various sauces. This product is very valuable, but for some reason few people know it.

If you grab a piece and start chewing, it will immediately look like the taste is bitter, but then it will change and become pleasant. The most important condition when using mastic in recipes is to know moderation. You may not use lentils in your recipe, but still experiment with this ingredient to have something to compare.


  • 400 g of flour
  • 300 g butter
  • 4 eggs
  • 10 yeast powder
  • 75 ml of milk
  • 250 g powdered sugar (+100 g to sprinkle on the cake)
  • 2 g of mastic
  • 1 orange (peel)
  • Teaspoon. Nutmeg
  • 1r. l. sunflower oil


Immediately turn the oven to preheat to 180 degrees and prepare all the ingredients for the basil. Remove butter from refrigerator at room temperature.

Take 300 g of butter, transfer to a bowl of a food processor and add 250 g of powdered sugar. Beat the ingredients until they are airy. You can use a blender. Now add one egg at a time and continue beating. In total, use 4 eggs.

Add 75 ml of milk and beat again.

Take 1 orange, wash and grate the peel without touching the white part of the citrus, otherwise the cake will be bitter. Add the zest to all the ingredients in a bowl and beat.

Now add 300 g of flour and 10 g of baking powder to the bowl of the cooking machine, as well as teaspoon. Nutmeg. Mix all ingredients on low speed.

Take a mortar and grind with one hand 2 g of mastic, add all the ingredients and mix again on low speed.

Cover the form with parchment paper and grease 1 tbsp. l. olis. Put the dough in it. This amount of dough will be enough for the shape, with a diameter of 24-26 cm, put the cake to bake for 50 minutes at a temperature of 180 degrees.

Once the vasilopita is ready, let it cool completely, then sprinkle with 100 g of powdered sugar. If you add powder to a hot or hot cake, it melts.

More recipes on, as well as on the air of the program “Breakfast with 1 + 1” and “Breakfast. Weekend” and the section “Cooking”.

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