In a large mixing bowl, beat the butter and caster sugar together until light and fluffy.

Add the eggs, olive oil, brandy, vanilla essence, Greek yoghurt, orange zest, and orange juice all at once. Mix well to combine.

In a separate bowl, whisk together the self-raising flour, baking powder, and salt.

Gradually sift the dry ingredients into the wet mixture. Using a hand mixer, mix until the batter is smooth and soft. Adjust the consistency if needed to ensure it is not too thick or too runny.

Preheat the oven to 160°C (fan-forced) and line a cake tin with baking paper. Brush with a little olive oil if necessary to help the paper stick.

Pour the batter into the prepared tin and spread it evenly. Tap the tin on the counter to release air pockets, then use a skewer to remove any remaining bubbles.

Wrap a coin in foil and insert it randomly into the batter. Ensure it is large enough to avoid swallowing, and inform your guests to watch for it!

Bake for approximately 50 minutes or until the cake is golden and a skewer inserted into the centre comes out clean.

Once baked, remove the cake from the oven and let it cool in the tin for a few minutes. Flip the cake out of the baking tin onto a wire rack or onto a dish if you prefer. By flipping it, you ensure the clean, uncracked side is on top for a beautiful presentation.

Allow the cake to cool completely before decorating. Applying icing sugar to a warm cake may cause discoloration due to moisture.

Once fully cooled, dust the cake with icing sugar or decorate as desired. Suggestions include adding the year with icing sugar, using dehydrated orange slices, or garnishing with almonds or pomegranate seeds.

Slice, serve, and enjoy. Good luck, and Happy New Year!