Although Santa Claus in the Western tradition has not
a cake of his own, the Greek Orthodox Church allows for such a treat.
Vassilopita -a rich cake, bread or pie- is traditionally baked on 1 January in honor of Saint
Basil who, like his counterpart Saint Nicholas elsewhere, is believed to visit every house (by sliding down the chimney) in order to deliver Christmas presents. The historic
figures behind the traditions of Santa Claus were bishops of the Eastern Orthodox Church, who
lived in the Greek-speaking Byzantine Empire some time between the 3rd
and 4th centuries.
Saint Nicholas of Myra, whose remains were transported to Bari in Italy, whence his
cult spread throughout Western Europe, is said to
have provided the dowries for three poor girls, among other charities. His feast day is on 5 or 6
December, which is the date children expect him to arrive -particularly in Belgium and the Netherlands where he is called Sinterklaas. Saint Nicholas is also the
patron of sailors.
Basil of Caesarea was a vastly educated man. Like Saint Nicholas, he worked for the consolidation of the Eastern Orthodox faith,
by actively participating in the discussion against heresies. Among other miracles, he delivered his town from the obligation to pay ransom while
besieged and -miraculously- returned people's contributions in the form of baked goods. He is also
celebrated as the patron of students.
In every place where Greek-speaking populations live, vassilopita is baked on New Year's Day (Saint Basil's feast). Its name is derived from the words βασιλεύς (=king) and πίτα (=pie). Saint Basil's name is also derived from the Greek word for 'king'. That's why the custom of baking vassilopita is also thought to be an influence from the Western tradition of king's cake, which is baked on Epiphany (Twelfth Night) including a bean that guarantees a year of luck to anyone who finds it. In vassilopita, the bean is replaced with a coin.
In every place where Greek-speaking populations live, vassilopita is baked on New Year's Day (Saint Basil's feast). Its name is derived from the words βασιλεύς (=king) and πίτα (=pie). Saint Basil's name is also derived from the Greek word for 'king'. That's why the custom of baking vassilopita is also thought to be an influence from the Western tradition of king's cake, which is baked on Epiphany (Twelfth Night) including a bean that guarantees a year of luck to anyone who finds it. In vassilopita, the bean is replaced with a coin.
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| Fresco of Saint Basil at the Cathedral of Ohrid |
Unlike king's cake (or galette des rois) which is always sweet, vassilopita can also be a savoury pie -depending on the region. Even within the same region, however, you will find many variations of the same thing because most houswives use their own recipe. Families originating from Asia Minor usually make a sweet bread that's leavened with yeast and flavored with exotic things like mastic. Those who immigrated from the Black Sea make a pie with (home-made) 'fyllo' that is stuffed with nuts and drenched with honey syrup. People from the northwest of Greece make a savoury version, in which meat and leek are stuffed between two layers of home-made pastry. Most families, however, bake a cake that is usually flavored with orange zest and dusted with confectioner's sugar.
VASSILOPITA
The following recipe is based on a version from Asia Minor. Unless it's a yeasted bread, vassilopita is always baked in a large round pan. The cake is then sliced into wedges, one for each member of the family, while the first three portions are saved for Jesus, Saint Basil and the house. It's considered great luck for the coin to be found in the slice of the house because it means year-round protection for the whole family.
I n g r e d i e n t s
500g all-purpose flour, sifted
1tbsp baking powder
1tsp baking soda
1tbsp vanilla sugar
225g butter, at room temperature
250g unrefined sugar
200ml milk (or buttermilk)
45ml cherry-flavored liqueur
5 eggs, separated
200g sultana raisins, washed and drained
150g walnuts, roughly chopped
150g candied orange, drained and chopped
150g candied fig, drained and chopped
150g candied pear, drained and chopped
200g plain chocolate, roughly chopped [optional]
powdered sugar (for dusting)
M e t h o d
1. Preheat the oven to 170C. Grease a 28cm round baking pan. Mix the flour, baking agents & vanilla sugar in a bowl. 2. Combine the butter, unrefined sugar and egg yolks. Beat well, gradually incorporating the milk (or buttermilk) and the liqueur. 3. Beat the egg whites into stiff meringue. Combine with the other two mixtures, using a spoon. 4. Add the raisins, walnuts, candied fruit, and chocolate [if using] and transfer to the prepared baking pan. 5. Bake for 1h 30, covering the surface with aluminum foil towards the end. 6. Leave to cool, then dust with powdered sugar.
N o t e
Alternatively, glaze vassilopita with a mixture of powdered sugar and water.
I n g r e d i e n t s
500g all-purpose flour, sifted
1tbsp baking powder
1tsp baking soda
1tbsp vanilla sugar
225g butter, at room temperature
250g unrefined sugar
200ml milk (or buttermilk)
45ml cherry-flavored liqueur
5 eggs, separated
200g sultana raisins, washed and drained
150g walnuts, roughly chopped
150g candied orange, drained and chopped
150g candied fig, drained and chopped
150g candied pear, drained and chopped
200g plain chocolate, roughly chopped [optional]
powdered sugar (for dusting)
M e t h o d
1. Preheat the oven to 170C. Grease a 28cm round baking pan. Mix the flour, baking agents & vanilla sugar in a bowl. 2. Combine the butter, unrefined sugar and egg yolks. Beat well, gradually incorporating the milk (or buttermilk) and the liqueur. 3. Beat the egg whites into stiff meringue. Combine with the other two mixtures, using a spoon. 4. Add the raisins, walnuts, candied fruit, and chocolate [if using] and transfer to the prepared baking pan. 5. Bake for 1h 30, covering the surface with aluminum foil towards the end. 6. Leave to cool, then dust with powdered sugar.
N o t e
Alternatively, glaze vassilopita with a mixture of powdered sugar and water.
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