Winter-Spiced Whole Grain Vasilopita with Cinnamon Fermentation

What Makes This Special

This advanced, time-intensive Vasilopita (Greek New Year’s Cake) is transformed for winter with a warming embrace of cinnamon and whole grains. What truly sets it apart is the use of natural sourdough fermentation, yielding remarkable depth of flavor, incredible tenderness, and a beautiful, rich crumb—plus a festive, crowd-pleasing presentation ideal for bake sales. Topped with almonds and dusted with powdered sugar, each slice is a warming winter celebration.

Ingredients

This recipe relies on whole grain flours for hearty flavor and nutrition, with sourdough fermentation for complexity. Cinnamon and orange bring classic Greek warmth, while nuts and fruit add texture and festive richness.

For the Dough

• Whole wheat and spelt flour: Provide flavor, fiber, and wholesome character.
• Sourdough starter: Naturally leavens and ferments the dough, developing flavor and tenderness.
• Milk & orange juice: Add moisture and subtle flavor.
• Butter & eggs: Enrich and tenderize.
• Cinnamon & warm spices: Infuse the cake with comforting winter flavor.
• Nuts & dried fruit: Classic Greek mix-ins for flavor, texture, and visual appeal.
• Bread flour: Optional, for gluten strength; omit for 100% whole grain, but structure may be more rustic.

Instructions

Step 1: Prepare Your Sourdough Starter

Make sure your starter is active. Feed it 4–6 hours before you begin, so it’s bubbly and ready. This natural fermentation will give the cake a delicate rise and tang.

Step 2: Mix the Dough (Autolyse & Initial Fermentation)

• In a large bowl or the bowl of a stand mixer, combine 350g whole wheat flour, 100g spelt flour, and 100g bread flour (or more whole wheat), and whisk in 200ml warm milk and 100ml orange juice. Mix until no dry flour remains. Cover and let rest (autolyse) for 30 minutes. This hydrates the whole grains, helping gluten begin to form.

Step 3: Add Sourdough, Sugar, Eggs, and Spices

• Add 120g bubbly sourdough starter, 180g sugar, 4 eggs (one at a time), 2 tsp cinnamon, 1/2 tsp clove, 1/4 tsp nutmeg, 1 tsp salt, and 1 tsp orange zest to the dough. Mix on medium-low until mostly combined.

Step 4: Incorporate Butter and Mix-Ins

• With mixer on medium, add 180g softened butter, 1 tablespoon at a time, allowing each bit to absorb before adding more.
• Once fully incorporated, mix in 75g chopped walnuts and 75g sultana raisins.
• Knead the dough until silky and elastic—about 7–10 minutes by mixer, or 10–15 by hand. The dough should be soft, slightly tacky, but not sticky.

Step 5: Bulk Fermentation (First Rise)

• Transfer dough to a lightly greased bowl. Cover with plastic wrap or a damp towel. Let rise at warm room temperature (23–26°C) until doubled, 4–6 hours (slower if cooler). Fermentation develops flavor and texture in whole grain doughs; be patient!

Step 6: Shape and Second Proof

• Line the bottom of a 23cm springform pan with parchment. Turn dough out onto a lightly floured counter.
• Pat dough gently into a thick disk. If using, wrap a clean coin tightly in foil and press into the dough.
• Place dough into prepared pan. Cover and proof at warm temperature until puffy and nearly doubled, about 1.5–2 hours.

Step 7: Decorate and Bake

• Preheat oven to 180°C (fan 160°C).
• Brush dough with milk. Sprinkle with 30g sliced almonds.
• If desired, use small stencils to create festive cinnamon designs, or add edible gold dust after baking.
• Bake for 38–45 minutes. Cake is done when golden brown and a skewer inserted comes out clean (internal temp ~93°C).
• If browning too fast, tent with foil after 30 minutes.

Step 8: Cool and Finish

• Let cake cool in pan 10 minutes. Run a knife around edge, then remove springform sides. Cool fully on a rack.
• Dust with powdered sugar and decorate as desired.

Step 9: Presentation for Bake Sale

• Once completely cool, slice into wedges or squares for easy serving. For extra flair, wrap each piece in parchment and tie with twine, or display with a festive sign.

Pro Tips

• For best fermentation, keep dough at a consistent warm temperature—use a turned-off oven with the light on if your kitchen is cool.
• Whole grain doughs take longer to rise; patience is key for a fluffy crumb.
• Toast nuts before adding for deeper flavor.

Troubleshooting

Dough isn’t rising? Check that your starter is very active and your room is warm enough. If needed, extend fermentation time or place the bowl somewhere warmer.

Cake is dense? Next time, ensure dough is fully kneaded and that rise times are sufficient—underrisen dough is heavy. Weigh flour for accuracy.

Cake is dry? Reduce bake time slightly, or increase hydration with 10–20ml extra milk if your flour is very absorbent.

Variations

• Chocolate-Orange: Add 80g chopped dark chocolate or chocolate chips for a decadent twist.
• Cranberry-Pistachio: Substitute dried cranberries and pistachios for a colorful, tart variation.
• Lakanto/Vegan Adaptation: Use plant butter and aquafaba for eggs, and coconut or oat milk; swap sugar for a whole-fruit sweetener.

Storage

Store tightly wrapped at room temperature up to 3 days, or freeze individual slices for up to 2 months. For bake sale, pre-wrap slices in parchment or cellophane for a festive, portable touch.

This winter-spiced whole grain Vasilopita is a warm, tradition-rich showstopper—perfect for the holidays, nourishing for winter, and just right for sharing at your next bake sale!