Vasilopita Cake Recipe traditional Greek dessert with a thin crust, egg-based filling, and topped with custard and cinnamon.
This recipe can be made ahead of time. It might sound like a complicated dessert, but it’s very simple to make! If you are looking for Greek food recipes, then this is the one that everyone should try!
How to make Vasilopita Cake Recipe
Ingredients:
- For the Crust: 250 g / 9 oz all-purpose flour
- 1/2 cup (125 g / 4.4 oz) sugar
- 25 g / 0.9 oz butter, melted
- 1 egg yolk
- 20 g / 0.7 oz cold butter, diced + extra for greasing the pan For the Filling: 2 egg yolks 1/3 cup (75 ml) skimmed milk 2 tbsp sugar 1 tsp lemon juice 1 tsp vanilla extract Topping and Assembly: 20 g / 0.
Method:
1. Preheat the oven to 180C/350F/gas mark 4. Grease a round 25cm/10-inch cake pan with butter, line the bottom with a layer of greaseproof paper, and then grease again.
2. Mix all the ingredients for the crust together in a bowl until well combined, and then press into the prepared pan and bake for 15 minutes or until golden brown.
3. Set aside to cool.
4. Mix the ingredients for the filling in a bowl until well combined and then spread over the top of the cooled crust.
5. Place in the fridge to chill for at least 2-3 hours or overnight (better still) before topping with custard and sprinkling with cinnamon.
6. Top with custard, sprinkle with cinnamon, and serve.
Nutrition facts of Vasilopita Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | Calories |
| Fat | 10.8 g |
| Saturated Fat | 5 g |
| Sodium | 50 mg |
| 50 mg | 12.2 g |
| Sugars | 4.2 g |
| Dietary Fibre | Dietary Fibre |
| Protein | 1 |
Health Benefits of Vasilopita Cake Recipe
It is easy to make, and you can prepare it up to 2-3 days before. This makes it the perfect dessert for holidays and gatherings. It’s delicious eggy, and the filling is smooth and creamy with a hint of lemon.
It’s low in fat, so you won’t feel guilty for eating too much of it! It’s also a great recipe for kids because it’s more nutritious than some other desserts.
Can I Freeze It?
Yes, you can freeze it. However, make sure you leave the cake to cool down, wrap it well and label it.
When ready to eat, unwrap the cake and warm it in the oven for 10 minutes at a temperature of 180C/350F/gas mark 4. Then top it with custard and sprinkle with cinnamon before serving.
How to Store It?
Store it in the fridge and serve within 1-2 days. You can also prepare this dish up to 2-3 days before. This makes it the perfect dessert for holidays and gatherings.
It’s delicious eggy, and the filling is smooth and creamy with a hint of lemon. It’s low in fat, so you won’t feel guilty for eating too much of it!
Is it Gluten-Free?
Yes, it’s gluten-free and low in fat. Just make sure not to overfill the pan and leave plenty of space around the sides of the cake.
The cake should at least be 2cm/3/4ins high to ensure it doesn’t collapse when you bake it. It’s also a great recipe for kids because it’s more nutritious than some other desserts.
Can You Substitute The Sugar?
No, you can’t substitute the sugar. It’s important to have the right amount to ensure the cake isn’t too dry and tasteless.
However, if you have a peanut allergy and you don’t like the taste of peanut butter, then you can replace it with ground pistachios. If you have a nut allergy, then use your favorite nut instead.
If you’re allergic to dairy or gluten, don’t feel restricted by it. You can replace the milk with almond milk and cheese with almond cheese.
Can I Substitute The Egg?
Yes, any egg will work well in this recipe, including quail’s eggs that are cheaper and easier to find than chicken eggs.
What Is The Difference Between Custard And Cream?
Custard is a sauce or dessert made from milk or cream and egg yolks cooked together in a saucepan. On the other hand, the cream is usually thicker than custard, and it’s made from milk, sugar, and sometimes eggs.
Conclusion
Vasilopita Cake Recipe is ideal for gatherings, special occasions, or a holiday dessert. It’s also a great recipe for kids because it’s more nutritious than some other desserts.
The combination of the crust and filling is delicious, and the custard topping sets it off perfectly. This dessert is perfect after a heavy meal, or if you want a light dessert, you can skip the custard. I hope you enjoy making this cake as much as I did.