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gluten free vasilopita

Gluten Free Vasilopita

Traditional Greek New Years Day cake. Who will receive the lucky coin? 

Author The Gluten Free Greek

Ingredients

  • 250 g butter
  • grated rind of 1 unwaxed lemon or orange
  • 2 tablespoons lemon juice
  • 550 g caster sugar
  • 6 medium eggs or 5 large eggs
  • 250 g gluten free self raising flour
  • 200 g buckwheat flour
  • 1/2 teaspoon baking powder
  • 250 ml milk
  • 35 g pistachios chopped
  • 35 g walnuts chopped
  • 40 g blanched almonds chopped
  • For the topping:
  • 35 g pistachios sliced
  • 35 g walnuts chopped
  • 35 g blanched almonds
  • 55 g sugar and a teaspoon of cinnamon

Instructions

  1. Combine all the ingredients of the topping together in a bowl and mix well.
  2. Lightly grease a deep 28cm cake tin and line the base with baking parchment.
  3. Melt the butter and add caster sugar. Whisk until light and fluffy.
  4. Slowly add in one egg at a time and whisk.

  5. Fold in the flour, the baking powder and the milk a little at a time 'slowly slowly'. (My dads phrase)

  6. Add in the lemon rind and lemon juice.
  7. Add in all the chopped nuts and mix thoroughly.
  8. Transfer mixture to baking tin (a rubber spatula is very handy)
  9. Place the coin at the top, it usually will sink to the bottom (I have tried covering the coin in flour but alas it still sinks.)
  10. Bake at 180° C for 30 mins then take out and sprinkle on nuts and sugar to cover the top of cake

  11. Cover with tin foil and cook for another 30 mins.

  12. Remove tin foil and let the cake bake for a further 5/10 mins until golden brown.

  13. Check cake is baked through thoroughly with a cake tester

  14. Let the celebrations begin! καλή χρόνια!