1-First, separate the eggs and whisk the egg whites with a pinch of salt until they form stiff meringue peaks this step adds extra fluffiness to your cake.

2-Next, cream the butter and sugar for about 20 minutes until it’s fluffy and light, then add the egg yolks one at a time, making sure each mixes in fully before adding the next.

3-Now, mix in the orange juice, vanilla extract, orange zest, and Greek yogurt to bring that citrusy richness to life. Gently fold in one-third of the flour, followed by one-third of the meringue using smooth, circular motions, and repeat until everything is combined. This careful mixing helps keep the batter airy for a lighter texture.

4-Preheat your oven to 200°C (390°F) with top and bottom heat or 180°C (356°F) fan, then pour the batter into a buttered and floured or parchment-lined 30-35cm cake tin. Place it on the lower third rack, reduce the temperature to 175°C (350°F) conventional or 160°C (320°F) fan, and bake for about 60 minutes. Avoid opening the oven door during the first 30 minutes to prevent the cake from collapsing, and test doneness with a toothpick it should come out clean.

5-Once cooled, invert the cake twice so the flat bottom is on top, then insert a coin wrapped in foil for the traditional good luck element. For the glaze, mix the icing sugar, hot water or milk, and vanilla extract until smooth and glue-like, then spread it evenly over the cake. Decorate by carving the current year’s number or adding nuts and chocolate for a festive touch.