Vasilopita (Greek: Βασιλόπιτα, Vasilópita, lit. ‘(St.) Basil-pie’ or ‘king pie’) is a New Year’s Day cake in Greece and many other parts of eastern Europe and the Balkans which contains a hidden coin or trinket which gives good luck to the receiver.
This is very much like the Western European or New Orleans king cake, which has a similar legend around it. Vasilopita is associated with Saint Basil’s day, January 1, in most of Greece.
I found this intriguing recipe and description for Vasilopita on the Antiochian Orthodox Christian Archdiocese website:
The Tradition of the Vasilopita (with Recipe)
From the DOWAMA St. Raphael Clergy Brotherhood:
The tradition of baking and cutting a special “pita” (which can mean a loaf of bread, a cake, or even a pie) each year on January 1st is observed in honor of our holy father Basil the Great, archbishop of Caesarea in Cappodocia– hence its name “Vasilopita” meaning “St. Basil’s Bread.”
This tradition is observed in both parish churches and in the homes of the faithful. What is the meaning of this tradition and how did it begin?
For centuries upon centuries, parents, grandparents and godparents have related the following to Orthodox children about St. Basil and the Vasilopita. One year, during a time of terrible famine, the emperor levied a sinfully excessive tax upon the people of Caesarea.
The tax was such a heavy burden upon the already impoverished people that to avoid debtors’ prison each family had to relinquish its few remaining coins and pieces of jewelry, including precious family heirlooms.
Learning of this injustice upon his flock, St. Basil the Great, the archbishop of Caesarea, took up his bishop’s staff and the book of the holy Gospels and came to his people’s defense by fearlessly calling the emperor to repentance.
By God’s grace, the emperor did repent! He canceled the tax and instructed his tax collectors to turn over to St. Basil all of the chests containing the coins and jewelry which had been paid as taxes by the people of Caesarea.
But now St. Basil was faced with the daunting and impossible task of returning these thousands of coins and pieces of jewelry to their rightful owners. After praying for a long time before the icons of our Master Christ and His All-Holy Mother, St. Basil had all the treasures baked into one huge pita.
He then called all the townspeople to prayer at the cathedral, and, after Divine Liturgy, he blessed and cut the pita, giving a piece to each person. Miraculously, each owner received in his piece of Vasilopita his own valuables.
They all joyfully returned home, giving thanks to God who had delivered them from abject poverty and to their good and holy bishop St. Basil the Great! In remembrance of that miracle wrought by God as a result of St. Basil’s love and defense of his people, Orthodox Christians have observed the tradition of the Vasilopita each year on January 1st — the date on which St. Basil reposed in the Lord in the year 379.
In some places the Vasilopita is prepared as a loaf of rich bread (like that used for Artoklasia), while in other places it takes the form of a spicy sheet cake (without frosting).
But no matter what form a Vasilopita may take, they all have one thing in common– each contains a single coin. After placing the bread dough or cake batter in the proper baking pan, the baker makes with the foil-wrapped coin the sign of the Cross over it, closes his/her eyes, and then secretely places it into the unbaked Vasilopita. After the Vasilopita is baked and cooled, it is blessed and cut following Divine Liturgy for the feast of St. Basil on January 1st.
Citizens, this is a delicious recipe that is worth trying regardless of your religious affiliation! I am especially intrigued by its use of ingredients often associated with Arabic cuisine, such as ground sour cherry pits (mahlab) and gum mastic crystals.
A Citizen offered their suggested modifications to the master recipe, which have been incorporated with greatest respect!
Battle on – The GeneralissimoPrint
Greek Vasilopita – Βασιλόπιτα
- Total Time: 0 hours
- 1 cup (2 sticks) unsalted butter
- 1 cup sugar
- 3 extra-large eggs
- Grated rind of 2 large oranges
- Grated rind of 2 large lemons
- 1/2 teaspoon crushed/powdered sour cherry pits (Arabic mahleb, Greek makhlepi)
- 2 teaspoons crushed/powdered gum mastic (Arabic miski, Greek mastikha)
- 3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 ounce Mandarin orange juice
- 1 egg yolk blended with 1 tablespoon milk
- sesame seeds
- blanched almonds
- a clean coin – a quarter will do nicely – wrapped in silver or gold foil
- Preheat the oven to 350 degrees. Thickly butter a 10-inch round spring form pan.
- In a large bowl of an electric mixer, cream the butter until it is light and fluffy. Beat in the sugar and beat until the mixture is light. Beat in the eggs, one a time, beating well after each addition. Beat in the orange and lemon rinds, the Mandarin orange juice and the crushed/powdered sour cherry pits and gum mastic.
- In a separate bowl, sift together two cups of the flour, the baking powder and salt.
- With the mixer on low speed, gradually beat in the dry mixture alternately with the milk. The batter will be quite thick. Using a wooden spoon, gradually blend in the remaining flour, beating well until completely smooth.
- Spread the batter into the pan, press the coin into the dough until it is completely covered (don’t let anyone see where you place it!), and then smooth the top. Brush the top evenly with the egg and milk mixture and sprinkle with sesame seeds. Gently press the blanched almonds into the top to make a Cross and spell out the date of the new year.
- Bake for 45 minutes, until golden brown (if it browns too quickly, cover the top with aluminum foil). Cool in the pan for 15 minutes before removing from spring form and thoroughly cool before slicing.
- Prep Time: 0 hours
- Cook Time: 0 hours
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I love that you added Mastickha and Mahlepi to the recipe. The end result was really good although it needed a change to the amount of liquid in
it. 4 cups of flour and only 1/2 cup of milk makes a stiff dough. Better to adjust everything according to the percent of flour. Or, you can drop the flour to 3 cups, add 1/2 cup more milk and 1 ounce of orange or mandarin liquid. By the way the recipe calls for rid of orange and lemon. In the tweaking of this recipe using just the rind of 4 sm mandarins gives a delightful flavor to the Vasilopita.
These are great comments, thank you so much! I’ll adjust the recipe per your specifications and I’m so glad you enjoyed the recipe, Citizen! 🙂