Vaselopita (Greek New Year's Cake) (Soy and Fish-Free, Can Be Milk, Nut, Egg and Wheat-Free)

 

I wasn't going to post again before the New Year, but that was before I found a recipe on Allrecipes.com for Vaselopita by Paul Menikos.  As soon as I read it, I knew I had to make a (slightly) modified version and share it with you so you could make it for New Year's if you wished!  I hope you all enjoy it!

 

This recipe is soy (if you use all soy-free ingredients) and fish-free, and can be milk, nut, egg and wheat-free (see variations).  If you're expecting it to be like a birthday cake, it's not.  Think more coffee cake or sponge cake with a delightful sugar and almond streusel top.  Delish!  It's great hot or cold and would be excellent with milk or coffee.

 

 

Vaselopita (Greek New Year's Cake)

1 Cup salted, full-fat butter, softened

 

2 Cups white sugar

 

3 Cups soy-free, all-purpose flour

 

Dash of salt (about 1/8 teaspoon)

 

6 eggs

 

2 teaspoons baking powder

 

1 Cup warm milk (110^oF)

 

1/2 teaspoon baking soda

 

1 Tablespoon lemon juice

 

1/4 to 1/2 Cup almonds (slivered, whole, chopped - whatever you fancy)

 

1/8 to 1/4 Cup white sugar (turbinado or regular is fine)

 

1. Preheat oven to 350^oF.
2. Generously grease two 8-inch round cake pans (flour, too, if you wish) and set aside.
3. In a medium bowl, cream the butter and the 2 Cups sugar together until light.
4. Stir in the flour and salt and mix until the mixture is mealy (crumbly).
5. Add the eggs to the mixture one at a time, mixing well after each addition.
6. In a small bowl, combine the baking powder and milk and then add it to the egg mixture; mix well. (Note: To get the milk warm in a hurry, put it in a microwave safe bowl and heat in the microwave for 30 to 60 seconds until the milk is warm to the touch.)
7. In a small bowl (you can use the same one you used for the milk and baking powder), combine the lemon juice and baking soda and then stir it into the batter, mixing well.
8. Divide the batter evenly between the two prepared pans and bake for 20 minutes in the preheated oven.
9. While they are baking, mix the 1/4 to 1/2 Cup almonds and 1/8 to 1/4 Cup sugar (amount you use of either is based on personal preference) in a small bowl and set aside.
10. After the 20 minutes is up, remove the cakes from the oven and sprinkle the tops with the almond and sugar mixture, dividing the mixture evenly.
11. Return the cakes to the oven and bake an additional 20 to 30 minutes, or until the cakes spring back when touched in the center.
12. Let the cakes cool for 10 minutes and then run a butter knife around the edges of the pans before inverting them, one at a time, onto a plate (may take a minute and some gentle pounding on the bottom and sides of the pan to get it loose, but try not to shake it loose as it could lead to breaking the cake) and then inverting again onto a serving platter so that you have them showing almond/sugar side up.

Makes 8 to 12 servings per cake, so 16 to 24 servings total.

 

Variations:

• New Year's Tradition: The tradition with this cake is to make it on New Year's Day at breakfast and to cut a small hole into one of the cakes while it is cooling and insert a quarter into the hole, then trying to cover the hole with sugar.  After the cakes have cooled for 10 minutes and you've turned them out as described in step #12,  you serve the cake to each person in the family, starting with the youngest.  The person who gets the quarter in their piece is said to get good luck for the whole year!
• Milk-Free: Use a non-dairy butter in place of the butter (like Earth Balance) and a non-dairy milk in place of the milk (like SoDelicious).  Just make sure your substitution fits all your dietary needs.
• Nut-Free: If you can have pecans, you can sub them for the almonds.  If you cannot have any type of tree nut, you can leave the almonds off entirely.
• Egg-Free: Use one of the egg substitutions listed here in place of the eggs, just make sure that your choice reflects your individual allergen needs.
• Wheat-Free: Use gluten-free flour (such as King Arthur Flour's Gluten-Free line) for the flour.  You may need to add up to 3/4 teaspoon xanthan gum or ground flax seed as well to help with texture issues.  Make sure that all your choices reflect your allergen needs.

 

This recipe was submitted to:

Allergy Free Wednesdays on Real Food, Allergy Free

 

Thursday Obsessions on Glued To My Crafts

Gluten Free Fridays on Vegetarian Mamma