Special Ceremonial Food
On New Year’s Eve it is a Greek tradition to hide a coin in this cake. The person that gets the piece with the coin in it has good luck for the next year.
1 cup + 2 tablespoons hard flour
2 teaspoons baking powder
¼ teaspoon baking soda
1 cup sugar
1/3 cup + 1 tablespoon olive oil
Zest from 2 lemons
Lemon juice from 1 lemon
4 eggs yolks and whites seperated
1 ½ teaspoon vanilla
1 tablespoon cognac (brandy)
3 ½ ounces low fat Greek yogurt
2 ½ ounces almond powder (ground almond)
- Preheat oven at 350 degrees Fahrenheit (180 degrees Celsius)
- In a medium bowl, mix the flour and baking powder and baking soda.
- In a large bowl, mix the olive oil, zest and sugar. Once combined add the yogurt and mix well. Then add the vanilla and cognac and mix.
- In a small bowl mix the egg yolks with the lemon juice and add to the olive oil mix. Once blended add the almond powder and mix well.
- Add the flour mixture to the olive oil mixture, stirring until flour has blended in, do not overmix (I did this with a wooden spoon).
- Beat the egg whites until you get soft peaks. Fold in the batter.
- Line the base of an 8 inch pan (20 cm) with wax paper (I use a springform pan). Grease the whole pan and sprinkle with flour.
- Pour the batter in the pan (it will be thick).
- Bake in the oven for about 40-50 minutes. The top of the cake will brown (don’t worry about it). Check with a toothpick for doneness.
- Remove from oven and let it cool. Remove from pan. And let it cool. Turn upside down and push your coin in the cake (wrap in foil first).
- Turn right side up. Once completely cool, sprinkle with powdered sugar. Add any designs you like on top.