Ingredients
Nut topping
Method
1.Preheat oven to 190°C (170°C fan-forced).
2.Line base and side of a deep 22cm-round cake pan with baking paper.
3.In a small bowl, combine butter, rind and sugar; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well between additions. Mixture will curdle at this point but will come together later.
4.Meanwhile, to make nut topping: Combine all ingredients in a small bowl.
5.Using a wooden spoon, stir in dry ingredients and milk, in two batches; stir in juice and nuts. Spoon mixture into pan, level surface of cake mixture with a wet metal spatula; sprinkle with nut topping.
6.Bake cake for 30 minutes. Cover cake loosely with foil; bake for about 45 minutes.
7.Stand cake in pan for 5 minutes then turn onto wire rack; turn top-side up to cool. Dust with icing sugar before serving.
A Greek New Year’s cake called vasilopita, this recipe is traditionally made with a single coin baked into it, legend having it that the person who is served the slice containing the coin will have good luck in the coming year. This cake can be baked in a deep 19cm-square cake pan. Mix and match varieties and quantities of nuts to suit your taste. All nuts can be stored in an airtight container in the freezer; they can be used directly from the freezer. Store cake in an airtight container for up to 2 days. Cake can be frozen for up to 3 months.
Note
