Greek New Year’s Cake (Win a Copy of Greece: Recipes for Olive Oil and Vinegar Lovers by Emily Lycop

Hailing from Victoria, B.C., Emily Lycopolus has published a brand-new beautifully designed cookbook celebrating two very special ingredients: olive oil and vinegar. Greece: Recipes for Olive Oil and Vinegar Lovers highlights two specialty oils (lemon infused and garlic infused) and vinegars (white apricot and dark black cherry) in dishes that reinvent classic Greek flavours—think Phyllo Pumpkin Pie With Nutmeg Ice Cream, Honeyed Christmas Cookies, Beef Stew With Roasted Bell Peppers, Roasted Leg of Lamb and Chicken and Apricot Pie. Just in time for NYE, we’re sharing the recipe for Lycopolus’ Greek New Year’s Cake below, and giving you a chance to win a copy of the cookbook for yourself! Enjoy! —Noa Nichol

Greek New Year’s Cake

Delicious at any time of year, this pound-style cake is traditionally made for New Year’s Eve and is cut at midnight. Thanks to the lemon-fused olive oil, the cake is flavourful yet subtle, fluffy in texture, and has a lovely moist crumb. Dust it with icing sugar or drizzle it with an apricot white balsamic vinegar icing sugar glaze. Makes 1 (9-inch) cake that serves six to eight.

Ingredients:

2-1/2 cups cake-and-pastry flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 cup granulated sugar
1/2 cup lemon-fused olive oil
4 eggs
1/2 cup plain Greek yogurt
3/4 cup 2% milk

To finish:

1/4 cup apricot white balsamic vinegar
2 cups icing sugar
1 tsp grated lemon zest

Method:

Preheat the oven to 350°F. Drizzle a 9-inch round cake pan with some of the olive oil. Rub it in well to ensure all the surfaces are greased, then dust with some flour, and shake to ensure the pan is evenly coated in flour and any excess has been discarded. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the sugar and olive oil until fluffy and creamy. Add the eggs, one at a time, whisking well to incorporate each addition. Whisk in the yogurt, then one-third of the flour mixture, then half the milk, the second third of the flour mixture, then the remaining milk and then flour to create a completely smooth batter. Pour the batter into the prepared pan and bake for 45–50 minutes, until the top is golden brown and a toothpick inserted into the center comes out with only a few moist crumbs attached. Remove the cake from the oven and run a knife around the outside. Let it sit for 10–15 minutes, then gently remove it from the pan and allow to completely cool on a wire rack. For the glaze, in a small saucepan over low heat, warm the balsamic. Remove from the heat and begin to whisk in the icing sugar. When fully combined and lump-free, drizzle over the surface of the cake. Sprinkle the lemon zest over the top, and allow to cool and dry completely before serving.

Photo by DL Acken.

We have a winner! Jennifer T. of Coquitlam, B.C., has won a copy of Greece: Recipes for Olive Oil and Vinegar Lovers by Emily Lycopolus. Congratulations!