From fireworks lit in Sydney to khom loy paper lanterns launched within the sky in Thailand, the New 12 months is heralded internationally with a wide range of traditions. In Greece, one of the cherished customs is slicing the vasilopita — the “good luck cake” baked solely to usher within the New 12 months.
What makes this cake so particular? Nestled inside the dough is a hidden coin (known as flouri) – a token of fortune, love, and well being for the fortunate one that finds it of their slice. Vasilopita interprets as “Candy Bread of Basil” and is a tribute to Saint Basil, the bishop of Caesarea in Cappadocia (modern-day Turkey), revered by the Greeks for his generosity.
As midnight strikes on New 12 months’s Eve, Greek households collect for the ceremonial slicing of the vasilopita. The pinnacle of the family begins by making the signal of the cross over the cake earlier than slicing it. Custom dictates the primary slice is for Jesus Christ, the second for the Virgin Mary, and the third for St Basil.
How did the Vasilopita custom begin?
In Greece, St Basil holds a job akin to Santa Claus. However as an alternative of Christmas morning, Greek youngsters historically obtain their presents on January 1, which is the Feast of St Basil.
Michael P Foley, a Professor of Patristics at Texas’ Baylor College and the creator of Why We Kiss beneath the Mistletoe: Christmas Traditions Defined wrote, “The Roman prefect of Cappadocia had demanded an exorbitant tax from the inhabitants, and so the individuals sadly gathered their valuables to present to him. St. Basil, nevertheless, appealed to the prefect and had the tax repealed.”
As per one other model of the legend, St. Basil’s metropolis was beneath siege and the invaders demanded a hefty ransom. With no treasury to pay the invaders, St Basil appealed to his group, and the individuals responded generously, providing their gold and jewels. The invaders had been so moved by the group’s collective sacrifice that they deserted their siege.
Nonetheless, the problem remained: how would the treasures be returned to their rightful house owners? To handle the dilemma, “Basil suggested them to make small pies. The saint then put the property into the pies, and every individual miraculously obtained what was initially his.” This legend is the inspiration behind the Greek Vasilopita or St Basil cake.
As per one other legend, Saint Basil the Nice needed to assist the poor in his diocese, the realm beneath his jurisdiction, with out compromising their dignity. So, he had deacons (an ordained minister in a church) bake sweetened bread, secretly hiding gold cash inside. When households sliced the bread for his or her meal, they had been overjoyed to seek out the cash ready for them, giving beginning to the custom.
“The saint died on January 1, and his feast is stored on that day by the Greek Orthodox Church,” wrote Foley, permitting Basil to tackle a job just like that of St Nicholas or Santa Claus.
Foley wrote that on New 12 months’s Eve or Day, the holy bishop visits Greek properties and leaves presents in a nook, on the vacation desk, or beneath the Christmas tree.
How is the Vasilopita baked?
Initially resembling enriched breads corresponding to tsoureki or brioche, over the centuries the vasilopita has reworked into an array of candy and savoury kinds. In modern kitchens, many recipes lean towards cake-like variations.
Famend Greek chef Stelios Parliaros as soon as crafted a cranberry and prune vasilopita. A recipe impressed by Parliaros, featured in Items of the Gods: A Historical past of Meals in Greece by Andrew and Richard Dalby, combines brandy-soaked fruits and floor almonds.
Pallavi Jain, a home-baker based mostly in Gurgaon and the proprietor of Pallavi’s Cake Store, presents an Indian model of the recipe with each egg-based and eggless choices:
- 180g castor sugar
- Egg Model: 3 eggs at room temperature
- Eggless Model: 180g thick curd at room temperature
- 125g unsalted butter at room temperature
- 55 ml milk
- 1/2 tsp baking soda
- 2 tsp baking powder
- 70 ml freshly squeezed orange juice
- 1 tsp vanilla essence
- 1/4 tsp clove powder
- 1/2 tsp cinnamon
- 30 ml rum
- Zest of two oranges, finely grated
- 300g maida (all-purpose flour)
- 40g almond flour
- 1/4 tsp salt
- 25g raisins
- 25g cranberries
- 25g almond flakes
- 1 small coin (wrapped in aluminium foil)
- Soak raisins and cranberries in rum for at the very least one hour.
- Grease an 8-inch cake tin and dirt with maida.
- Preheat your oven to 160°C (320°F).
- Rub the orange zest with the castor sugar and put aside.
- In a big bowl, sieve maida, almond flour, baking soda, baking powder, salt, clove powder, and cinnamon. Repeat the sieving course of twice for higher aeration.
- Combine moist elements. For the Egg Model, beat the castor sugar and butter till mild and fluffy. Add eggs one after the other, beating effectively after every addition. For the Eggless Model: Beat the castor sugar and butter till pale and creamy. Combine within the curd steadily.
- Add the milk and vanilla essence, mixing effectively.
- Progressively fold the orange juice and sieved dry elements into the moist combination, alternating between the 2. Use a spatula to combine gently. Keep away from overmixing.
- Fold within the rum-soaked raisins, cranberries, and almond flakes gently.
- Pour the batter into the ready cake tin and add the wrapped coin. Bake for 60–70 minutes, or till a skewer inserted into the middle comes out clear.
- Let the cake cool within the tin for 15–20 minutes. Demould it, cool it utterly, and dirt it with icing sugar earlier than serving.
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