Cue Up The Episode!

1. Make sure to listen to Eleni on The Storied Recipe Podcast, A Wild Idea to Bring the Slow Cooker to Greece, while you make her Vasilopita recipe!

Make The Recipe

1. Whisk together the flour, almond meal, baking powder, ginger, cardamom, and salt in a bowl. Set aside.
2. In a separate bowl or the bowl of a stand mixer, beat the butter and sugar until light and fluffy or for about 10 minutes.
3. Once the butter/sugar is fluffy, slowly add in each egg, beating well between additions. Then add the orange zest and beat to incorporate.
4. Next, beat one-third of the flour mixture into the mixture, followed by half the orange juice, and repeat, beating in between each addition. Beat only until incorporated and no flour is visible. Don’t overmix at this stage because you will over-develop the gluten.
5. Next, make a sling for the slow cooker (I simply laid parchment paper in the bottom and sprayed it with PAM).
6. Transfer the cake batter to a slow cooker (*See Note 1). Lay a piece of paper towel or clean dish towel over the top of the insert, and put the lid on to secure it in place. The towel should not touch the batter but sit under the glass lid to absorb the condensation.
7. Cook on high for 1.5 or 2 hours, or until the top is set and a knife or toothpick in the center of the cake comes out clean or with some dry crumbs.
8. Let the cake cool for a few minutes and turn it out using the handles.

Make The Glaze

1. Whisk together the powdered sugar and 2 tablespoons (30 ml) of orange juice. Whisk well, even if at first it looks like it needs more liquid. If it is still too dry, add a few more drops of juice and whisk it again. Do this until the glaze reaches the desired consistency. It should be runny enough for you to pour, but very slow-moving when you do.
2. After the cake has cooled completely, pour the glaze over the top and let it set.

Optional Toppings

1. I topped my cake with some slices of oranges, pieces of almonds, and a few sprigs of fresh herbs.