3/4 cup of butter
1 1/2 cups of sugar
4 tbsp brandy
grated peel of 2 oranges
4 cups of self-rising flour
3/4 cup of evaporated milk
1 coin wrapped in foil
confectioner’s sugar (optional)
Bring all ingredients to room temperature, and preheat the oven to 390F (200C).
Cream the butter in a mixing bowl. Beating continuously, add in order: the sugar, very slowly, the eggs one at a time and the brandy.
Still beating, sprinkle in the grated orange peel to distribute evenly throughout the batter. Add milk, then flour, a small amount at a time.
Flour a round 12″ to 13″ diameter tapsi (baking pan with 2-3″ sides) and pour in the batter.
The cake will bake for a total of about 45 minutes, but halfway through, when it has started to set, insert the coin carefully into the dough, pushing it down just below the surface. (Inserting the coin when the cake is slightly firmed will prevent it from sinking to the bottom.) Insert it anywhere except the exact center of the cake.
Continue baking until done. Allow to cool for 5 minutes. Place a large plate over the top of the tapsi and invert it so the cake comes out on the plate. Take a second plate (for serving) and put it over the cake, inverting to get the cake right side up.
Allow the Vassilopita to cool for 4 hours before serving.
Sift confectioner’s sugar to cover. Happy New Year!