Vasilopita is a Christmas cake with many variations symbolizing life’s joy. Master Baker, Panagiotis Tzimas prepares its traditional version.
This Christmas cake is a sweet symbol of the New Year with long and interesting history. It is introduced snow-capped with a classic style(icing sugar) but also modern, while the multitude of variations (chocolate, fruit or nuts) excites both youngers and elders alike.
According to the Orthodox religious tradition, it has its roots in Caesarea of Cappadocia (Asia Minor).
The residents of Asia Minor established the sweet vasilopita, the so-called “politiki” or “Smyrneiki”, which is made mainly from flour, eggs, sugar and milk, is prepared in various sizes and types but is usually puffy, fluffy and sweet.
In other places, there are different ways of making vasilopita as with spices.
In western Macedonia, Vasilopita is often a cheese pie or prasopita.
A basic common feature of the Christmas cake is a coin, placed inside. In some cases, this is gold (konstantinato) or silver.
The habit of placing a coin in the pie came from the Lord, Saint Basil as well as that of announcing the winner as “King of the Night”.
In the Greek countryside, depending on the custom, a small piece of straw, vine or olive is placed inside the vasilopita or, in livestock areas, a small piece of cheese, to bring good luck in production.
In other places, instead they make a small wreath of vines that whoever finds it in the grainfields will be fortunate, either in the oil or wine production.
Panagiotis Tzimas, Master Baker at Flour Mills Kepenos prepares a traditional recipe for a delectable vasilopita.
Ingredients
- 1 kg of flour
- 500 gr powdered sugar
- 8 eggs
- 100 gr cognac
- 20 gr soda
- 40 gr baking powder
- 250 gr butter
- 250 gr margarine
- Orange zest
Cooking instructions
Mix the sugar well with the flour, then add all the other ingredients and mix well until smooth. Pour the mixture into a 24 cm pan and bake the vasilopita for about 25 minutes at 180 degrees.
About the Author
Panagiotis Tzimas is Master Baker at Flour Mills Kepenos and Board member of Acropolis-Chefs Club of Attica.
He is member of the evaluation committee Taste Olymp Awards.
He was awarded as the Top Baker on 2021 at the Verona Gastronomy Conference, among 520 bakers from 17 different countries.
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