Vaselopita

Recipe View 5 mins Preheat oven to 350°F (175°C). Generously grease and lightly flour a 10-inch round cake pan. (5 minutes)

Recipe View 10 mins In a large bowl, cream together the softened butter and 2 cups of granulated sugar until light and fluffy. Gradually add the flour, mixing until the mixture resembles coarse crumbs. (10 minutes)

Recipe View 5 mins Add the eggs one at a time, beating well after each addition until fully incorporated. (5 minutes)

Recipe View 2 mins In a separate small bowl, whisk together the baking powder and lukewarm milk. In another small bowl, combine the baking soda and lemon juice. The mixture will fizz. (2 minutes)

Recipe View 5 mins Add the milk mixture and the lemon juice mixture alternately to the butter-flour mixture, beginning and ending with the flour mixture. Mix until just combined. Be careful not to overmix. (5 minutes)

Recipe View 2 mins Pour the batter into the prepared cake pan and spread evenly. (2 minutes)

Recipe View 50 mins Bake in the preheated oven for 20 minutes. Sprinkle the top of the cake evenly with the slivered almonds and the remaining 1 tablespoon of granulated sugar. Return to the oven and bake for an additional 20-30 minutes, or until a wooden skewer inserted into the center comes out clean. (45-55 minutes)

Recipe View 10 mins Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully invert the cake onto a wire rack and let it cool slightly. (10 minutes)

Recipe View 2 mins Once the cake is slightly cooled, carefully cut a small slit in the bottom of the cake and insert the sanitized coin. (2 minutes)

Recipe View 2 mins Dust the top of the Vaselopita generously with powdered sugar to conceal the slit. Serve warm, with much anticipation for the lucky slice!