Vasilopita Cake (Greek New Year Cake)

Method

1. 1First, separate the egg whites from the yolks into 2 bowls.
2. 2Whip the egg whites with the mixer into a meringue, and once stiff, keep it in the fridge while you carry on with the recipe.
3. 3Next, beat the egg yolks with the sugar until pale.
4. 4Add the melted butter to the mixer and beat well until the mixture is smooth.
5. 5Finally, add the vanilla, orange zest, olive oil and brandy and beat for a little longer.
6. 6Add the meringue to the bowl in batches and fold it in, in circular movements, with a silicone spatula, so the batter stays airy.
7. 7Sift the flour over the top and fold again, gently and in circles.
8. 8Butter and flour a 28 cm springform pan and pour in the vasilopita batter.
9. 9Bake in a preheated oven at 175–180°C, conventional (top and bottom heat), for about 1 hour, with the rack just below the middle.
10. TipAs with any cake, insert a knife into the center: if it comes out dry, it’s ready; if not, bake a little longer. If your oven runs hot and the cake has colored a lot, start checking from 45 minutes.
11. 10Let the vasilopita cool, then unmold it onto a platter.
12. 11Dust with powdered sugar and, if you like, decorate with gold sugar.
13. TipDraw any shape you like on a sheet of paper and cut it out carefully with a craft knife. Lay the paper with the cut-out shapes on the vasilopita and sprinkle the colored sugar into them. Lift off the paper, cover each colored shape with its matching paper cut-out, and dust the whole cake with powdered sugar. Finally, lift off the paper shapes with tweezers.
14. TipFor the lucky coin, wrap a coin in foil and push it into the vasilopita from underneath, once it has cooled and been unmolded.