Another Vasilopita which I made last Christmas is with Chocolate, Figs and Chestnuts which also includes wine and this brings an extra dimension to all the aromas. It turns out fluffy and light with chewy tasty bits inside. Pure love! Here is the link for my greek fans. All my English-speaking ones, just keep reading!!
WHAT YOU NEED:
for the figs
- 5 dried figs
- 100 ml red sweet wine
- 10 whole clove buds
for the cake
- 150 gr boiled chestnuts, without the peelings
- 100 gr dark chocolate drops
- 340 gr soft flour and a little extra for the pan
- 7 eggs
- 140 gr sugar
- 140 gr brown sugar
- zest from 2 washed oranges
- 1 teaspoon ground cinnamon
- 30 ml rum or brandy
- 10 gr baking powder
- 250 gr melted real butter and a little extra for the pan
- Remove the stalks from the figs. In a little pot with a lid add the wine, cloves and figs and simmer, lid on, for 10′.Drain them and let them cool down. Dice them. Dice the chestnuts, too, and mix together. Add the dark chocolate bits and 2 tablespoons of flour.
- In a mixer bowl add the eggs and two types of sugar and mix at max speed for 10′ until you get a very dense and solid foam. Add the zest, cinnamon and rum.
- Lower the speed at low and add the flour and baking powder. Let it mix until it’s consistent. Gradually add the melted butter and mix for 3′ – 4′.
- Preheat the oven at 160 C ( 320 F) in air mode. Grease a round pan with butter and sprinkle with flour. Set aside.
- Stop the mixer. Add in the fig mixture stirring with a spatula. Pour in the pan and bake for 30′ or until a toothpick inserted in the centre of the cake comes out clean.
- Let it cool. Remove from the pan. Add the coin from the bottom and then decorate the cake as you wish with lots of festive ornaments! (I used simple sugar glaze made with powdered sugar and a spoon of orange juice. I mixed them until it became a thick but runny liquid.)
Good luck! Happy New Year’s Eve!