PREPARATION

So let us begin! We start off with the syrup, giving us the needed time for it to cool. Put the water in the boiler to boil. Pour 50g of it into a cup and add the orange zest. Let it cool and drain it in a colander. Add the agave nectar and beat until well combined.
We now prepare the Vasilopita (yogurt pie).
In a stainless steel bowl, place the egg whites and 10g of the total 180g of isostevia® sweetener. Beat with a mixer until they become meringue. Allow to sit.

In another bowl, place the rest of the isostevia® sweetener and the egg yolks. Beat well until they are white. Add the banana purée and continue beating. Then, add the oil and melted butter. Continue beating, add the yogurt, zest and Kozani saffron.

Gently combine with the meringue. Do this by using a spoon and adding the meringue, while gently mixing from the bottom upwards. When having finished with the meringue, mix in the flour and baking powder slowly. Do this by using a whisk.

Butter up a round baking tray (18-20cm diameter) which is removable on the sides or otherwise use a pastry baking frame mould on baking paper. Sprinkle with flour in order for it not to stick while baking. Pour in the mixture and add almonds, optionally, on the surface to decorate. Do not forget to add the lucky coin!

Bake in a preheated oven at 180°C for about 50 minutes, depending on the oven. Stick a toothpick into the center to see if it is ready. If the toothpick comes out clean, it is ready. If it has batter on it, then further baking time will be required.

After removing it hot from the oven, pour the syrup evenly and cautiously. Allow to cool and remove it from the baking tray.

If you wish, you may now decorate the Vasilopita. If you decide to make pistachio paste, it should be prepared one day in advance, allowing it to thicken in the fridge and making it easy to form, so as to give it the desired shape.

Start off by placing the peanuts into an anti-stick frying pan, which you will then put on a low flame and allow to roast. When their natural oils begin to surface, they are ready. Allow them to cool. Place them on a clean kitchen towel and skin them.

Afterwards place them into the food processor and pulse well until a thick paste is formed (known as peanut butter). Now add the rose water essence and the isostevia® sweetener. Beat well and the pistachio paste is ready. Place it in the fridge to thicken. When ready, shape with your hands in any form you desire to decorate your Vasilopita.
You can use orange spoon sweet and ground coconut as well.

Improvise!
Good luck!