Vasilopita
Prep time: 30 min.
Cook time: 1.45 hour
Servings 20
1 - 30 gram
Greek New Year's Bread
Vasilopita, a traditional New Year's Eve cake, holds a special place in Greek culture, symbolizing luck and prosperity for the coming year. This delicious cake, often flavored with orange and vanilla, is baked with a hidden coin inside. According to tradition, the person who finds the coin in their slice is believed to be blessed with good fortune for the year ahead. The cake is typically cut at midnight on New Year's Eve, often following a small prayer or blessing. Each slice is designated for family members, friends, and even symbolic figures like St. Basil, after whom the cake is named. The ritual of baking, cutting, and sharing Vasilopita not only brings joy and anticipation but also strengthens communal bonds, making it a cherished and meaningful tradition.
Ingredients
2 1/2 cups Swerve sugar
2 tbsp baking powder
1 cup olive oil
3 cups grated Romano cheese, divided (optional, you can omit the cheese if you are looking for a sweeter bread)
1/2 tsp ground cinnamon
2 1/2 cups warm water
8 - 10 cups all-purpose flour, plus more for dusting
1 cup butter sticks, melted
1 egg yolk
3 tbsp sesame seeds
CINNAMON MIXTURE
1/2 cup ground cinnamon
1 cup Swerve sugar
1/4 tsp ground cloves
1/2 tsp allspice
1/2 tsp nutmeg
Directions
1. Preheat oven to 350F/180C. Line a 8x8" baking pan with parchment paper, set aside.
2. Add almond flour, flaxseed meal, whey protein, baking powder, xanthan gum and salt to a medium bowl.
3. Whisk until thoroughly combined, set aside.
4. Add eggs and sweetener to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the apple cider vinegar and butter.
5. Add in the dry flour mixture in two parts, alternating with the sour cream. Continue to mix for a couple minutes until fully incorporated and elastic, the batter will thicken as you mix (think almost a cookie dough texture!).
6. Transfer the batter into the prepared pan, smoothing out the top with a wet spatula.
7. Bake for 40-50 minutes, until deep golden and a toothpick inserted comes out clean. Watch out after minute 15, and tent with aluminum foil as soon as it begins to brown (around min 20 for me). The bread will collapse somewhat while cooling, don't sweat it (simply the fact of life with keto breads!).
8. Remove from the pan after 10 minutes and allow to cool completely before digging in. The cooling is no joke for this bread guys, as it truly does continue to cook and set as it cools you'll get a 'wet' texture if you cut beforehand.
Tips for success
Vasilopita dough tends to be sticky; therefore, it's advisable to lightly flour your work surface.
For a sweeter version of the bread, skip the Romano cheese and use only the cinnamon-sugar mix.
It's best to use a springform pan for baking; it simplifies the removal of the layered bread once it's baked.
When incorporating a coin, ensure it's clean and dry, then encase it in foil. A quarter is suitable, but any coin will suffice. Remember to inform your guests about the coin in the bread to prevent any dental injuries.
Even though no proofing time is required, allocate approximately 2 ½ hours for the bread to be fully prepared.