Almond vasilopita

Put the very soft butter in the mixer bowl with the confectioners' sugar, the vanilla extract and the almond extract.

Fit the whisk attachment and beat on low until it comes together, then on high three to four minutes until light and fluffy.

Whisk the almond meal, all-purpose flour, salt, baking soda, baking powder, cardamom and orange zest together in a separate bowl and set aside.

Grease the cake pan with the butter wrappers and line it with parchment paper, greasing under the paper too.

Add the eggs one at a time with the mixer on high. It may look curdled; it comes together when the flour goes in.

Mix in the Greek yogurt, then drop to low and add the flour mixture a little at a time until incorporated, scraping the bowl down with a spatula and not overmixing.

Hold back about a quarter cup of the flour mixture, toss the sliced almonds in it and fold them through so they do not sink.

Give the batter a last mix by hand and transfer it to the lined 10-inch pan.

Push the foil-wrapped coin in somewhere nobody can see.

Bake on the centre rack at 350F for 45 to 55 minutes, until a toothpick in the centre comes out clean.

Run a knife round the edge, cool, then invert onto a plate, peel off the parchment and turn it onto a serving platter.

Dust the top with powdered sugar, through a stencil of the year or a doily if you want a pattern.

variation: ground mastiha in place of the cardamom, ground in a mortar and pestle or food processor, about a quarter teaspoon and up to half a teaspoon, but no more because mastiha turns bitter.