Ciaramicola

Name: Ciaramicola
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 10
Ingredients: Type 00 flour 4 ¼ cups; Eggs at room temperature (about 4 medium) 7.8 oz; Sugar 1 ¼ cup; Butter 9 tbsp; Alchermes 0.67 cup; Orange peel 1; Baking powder 4 tsp; Food coloring red (water-soluble and in gel) to taste; Egg whites (about 3 medium eggs) 3.5 oz; Powdered sugar 1 ¾ cup; Colored candies to taste

it fr de es br

Vegetarian

Difficulty: Easy
Prep time: 40 min
Cook time: 1 h 30 min
Serving: 10
Cost: High

PRESENTATION

Ciaramicola is a real symbol of springtime in Umbria, especially around Perugia. Seriously, the first thing that stands out about this Umbrian Easter cake is its bright red color. It pops, you know? This comes from the famous Alchermes liqueur, giving it both a sweet scent and a little kick with every bite. And it’s not just about looks. The red honors the city’s colors and adds excitement to the Easter table.

This ciaramicola recipe makes a tender ring-shaped cake topped with a snowy layer of meringue, then sprinkled with rainbow confetti candies. Really really fun. Kids and adults alike get excited seeing all that color. And the taste? So so cheerful and memorable. The moist crumb inside, mixed with the slightly spicy aroma from the Alchermes, is seriously good.

Easter in Umbria wouldn’t feel the same without a slice of this traditional Italian Easter dessert. You know, families in Perugia usually have it for breakfast on Easter morning. But it’s just as good after lunch or in a picnic basket for Easter Monday. For sure. Sharing it is a joy, since every piece carries a bit of local pride and history.

Other regions have their own sweets, but this Italian meringue-topped cake really sets itself apart. It’s got a golden base and crispy meringue. And look, the confetti on top isn’t just for show—it’s festive and adds a little crunch and color to each bite. Folks who are into regional Italian desserts always look forward to seeing the ciaramicola on the table when spring rolls around. Whether discovering it for the first time or if it’s part of your family’s Easter tradition, this alchermes liqueur cake makes any gathering feel extra special and fills the room with a sense of joy. From its beautiful presentation to its rich flavors, it’s a treat that really shows the spirit of Easter in Umbria.

INGREDIENTS

for a bundt pan measuring 10 inches on the surface and 8.5 inches at the base: Type 00 flour 4 ¼ cups (500 g); Eggs 7.8 oz (220 g) - at room temperature (about 4 medium); Sugar 1 ¼ cup (250 g); Butter 9 tbsp (125 g); Alchermes 0.67 cup (160 g); Orange peel 1; Baking powder 4 tsp (16 g); Food coloring to taste - red (water-soluble and in gel)

For the topping: Egg whites 3.5 oz (100 g) - (about 3 medium eggs); Powdered sugar 1 ¾ cup (220 g); Colored candies to taste

Preparation

How to prepare Ciaramicola

To prepare the ciaramicola, start by placing the butter in a bowl, grating the orange zest 1 and melting it in the microwave, or in a small saucepan over low heat. Set the melted butter aside 2. Meanwhile, in a bowl, pour the eggs and sugar 3.

Beat with an electric whisk for about ten minutes 4. When the mixture is fluffy, gradually pour in the cooled butter 5 and then the alchermes 6, keeping the whisk running.

Finally, turn off the whisk and sift the flour and baking powder into the bowl 7. Turn the whisk back on to incorporate the dry ingredients 8. At this point, if the mixture appears not red enough, you can add some gel coloring until you obtain the desired color 9.

Mix well 10, then pour the batter into a greased and floured bundt pan, measuring 10 inches on the surface and 8.5 inches at the base 11. Level carefully and bake in a static oven at 350°F for about 50 minutes, performing the toothpick test. Once cooked, remove from the oven and let it cool in the pan 12.

Meanwhile, prepare the meringue: pour the room-temperature egg whites into the stand mixer's bowl 13 together with half of the powdered sugar 14. Whisk for 5 minutes at medium speed 15.

At this point, add the remaining half of the powdered sugar 16 and beat for another 5 minutes or until the whisk forms the so-called bird's peak 17. Once the meringue is ready, spread it over the surface of the bundt cake with the help of a spoon 18.

Carefully garnish 19 and sprinkle with colorful sprinkles 20. Finally, place the bundt cake back in a preheated static oven at 200°F for about 40 minutes or until the meringue is dry. Your ciaramicola is ready, and once cooled, it will be ready to be enjoyed 21!

Storage

The ciaramicola can be stored in the refrigerator for 2-3 days.

Tip

Alchermes is a distinctive ingredient of ciaramicola because it adds color and fragrance to the dough; we enhanced the shade by adding liquid food coloring, but you can omit it if you prefer.

If you have liposoluble food coloring, melt it in the butter instead of adding it directly to the dough.

The meringue will pasteurize in the oven, so you can consume it with peace of mind.

Curiosity

The oldest version of ciaramicola was very different from the soft and meringue-topped one we know today. Originally, it seems to have been a sort of sweet flatbread, less leavened and more rustic, with a dough enriched with sugar and alchermes, but without the meringue topping. This original version was probably closer to the sweet holiday breads found in many Italian regions.

The dough was made with simple ingredients such as flour, eggs, and lard, and it was baked in shapes different from the bundt cake and tied to specific symbolism:
- in the shape of a Crown, like that of Christ;
- like a cross;
- a circle with 5 balls placed at points other than the center to remember the 5 Gates of the city of Perugia.

Only later, with the influence of more refined pastry, did the ciaramicola transform into the soft and decorated cake that today represents Easter in Umbria.

For the translation of some texts, artificial intelligence tools may have been used.