This is the perfect recipe for a delicious, buttery and surprisingly soft cake for New Year’s Day, with all the flavors of tsoureki bread. It’s easy to make and everyone in your family will be pleased and happy; especially the one who will find the lucky coin…
I wish you the best from the bottom of my heart. Happy New Year!
- 325 g butter, room temperature
- 250 g granulated sugar
- 4 large eggs
- 70 ml fresh orange juice
- 30 ml brandy
- zest of an orange
- 2 tsp ground mahleb
- ½ tsp ground mastic of Chios
- 1 tsp vanilla extract
- 450 g all purpose flour
- 1 ½ tbsp baking powder
- 80 g finely chopped almonds, blanched & toasted
- a coin & a piece of aluminum foil
In the bowl of your mixer beat butter & sugar on medium speed for 8 to 10 min.
Add the eggs and beat until fully incorporated.
Mix in vanilla, brandy, orange zest, mahleb and mastic. Continue with the orange juice.
Scrape the sides of your bowl. Sift flour & baking powder into the bowl. Mix on low speed for 3 min.
Stop the mixer and finish mixing with a spatula. The batter should be thicker than a normal cake’s.
Line a round baking pan (32cm / 12.6” in diameter) with parchment paper. Transfer the batter into the baking pan.
Dip a spatula into water to spread and smooth the batter easily.
Wrap the coin with aluminum foil and press it into the batter.
Sprinkle the almonds evenly over the surface and press them gently to stick.
Bake in a preheated oven, at 170⁰C / 325⁰F for 45 min or until a skewer comes out clean.
Place on a wire rack to cool down. Enjoy!