Vasilopita - New Year's Cake

INGREDIENTS

125g butter, room temperature
300g caster sugar
4 oranges, zested
4 eggs, yolks and whites separated
2 teaspoons vanilla bean paste
480g self-raising flour
250ml orange juice (about 2 oranges)
2 teaspoons baking powder
200g olive oil
50g brandy
150g chopped almonds, roasted

METHOD

Preheat your oven to 175C fan force. Grease and line a 25cm cake tin and set it aside for later use.

Using a handheld or standing mixer, start by whisking your egg whites in a large bowl until you have stiff peaks.

In another bowl, beat the butter until you have a light and creamy consistency.

Incorporate the sugar and orange zest, continuing to beat until the mixture becomes light and fluffy.

Gradually add the egg yolks and vanilla bean paste, whisking until you have a smooth texture.

While mixing on a low speed, pour the orange juice in 2-3 portions. If you observe any signs of curdling, don't panic, seamlessly integrate some of the flour.

Once combined, pour in the olive and brandy. Follow this by adding the remaining flour, baking powder, and roasted almonds, folding them in with a spatula to achieve a smooth, loose mixture.

Lastly, fold the egg whites in until combined and transfer into your prepared cake tin.

Wrap a coin in baking paper or foil and place inside the mixture, covering any evidence of where it is.

Bake on the middle shelf for 1 hour.

Leave to cool, carefully remove it from the tin and decorate in your own creative way.