Ciaramicola (Umbrian Easter Bundt Cake with Meringue)

Ciaramicola is a traditional Umbrian Easter bundt cake from Perugia, known for its striking red color and soft texture, finished with a delicate layer of meringue and colorful sprinkles.

This festive Italian dessert is deeply connected to the history and symbolism of the city. The bright red dough comes from Alchermes liqueur, which gives the cake both its characteristic color and its distinctive aroma. The contrast between the red cake and the white meringue reflects the colors of Perugia’s coat of arms, making Ciaramicola a true symbol of local tradition.

Compared to other famous Italian Easter desserts, such as Pastiera Napoletana, Ciaramicola is simpler to prepare but equally impressive. The batter is made with eggs, sugar, and flour, enriched with Alchermes for its signature hue. After baking, the cake is topped with soft meringue and briefly returned to the oven at a low temperature to set.

Elegant yet easy to make, Ciaramicola is the perfect Easter cake if you want something unique, colorful, and rooted in authentic Italian tradition.

Ingredients

Kitchen Tools You May Need

To make this Ciaramicola recipe, you will need a few basic kitchen tools:

Electric mixer: A hand mixer, immersion blender with whisk attachment, or stand mixer will work. You’ll need it to beat the eggs and sugar until light and fluffy and to prepare the meringue topping. I used a KitchenAid immersion blender, but any reliable mixer will give you great results.

9-inch (23 cm) bundt cake pan: A non-stick bundt cake pan is essential to achieve the traditional ring shape of Ciaramicola. You can use a simple ring mold or a more decorative bundt pan for an elegant presentation. Be sure to grease and flour the pan well to prevent sticking.

Round baking sheet: After baking, carefully transfer the cake onto a baking sheet before spreading the meringue on top. This step is important because the cake needs to go back into the oven at a low temperature to set and dry the meringue.

How to Make Ciaramicola

Prepare the Batter

Step 1) - To start, prepare the cake batter. Crack two whole eggs into a large mixing bowl, then add two additional egg yolks. Set the two leftover egg whites aside—you’ll need them later to make the meringue topping.

Add the granulated sugar and the grated zest of half a lemon to the eggs. Using a hand or stand mixer, beat the mixture until it becomes light and fluffy. The sugar should dissolve completely, and the eggs should take on a pale, frothy texture.

Step 2) - Melt the butter and allow it to cool slightly. Slowly pour it into the egg mixture while continuing to mix. This step helps create a moist and tender texture.

Next, add the Alchermes liqueur, the ingredient that gives Ciaramicola its distinctive red color and delicate aromatic flavor. Mix until the batter is evenly tinted and well combined.

Step 3) - In a separate bowl, mix the flour with the baking powder. Sift the mixture to remove any lumps, then gradually add it to the batter. Stir gently but thoroughly, making sure no dry pockets remain and the mixture is smooth.

Bake the Cake

Step 4) - Grease and flour a 23 cm (9-inch) bundt cake pan to prevent sticking. Pour the batter into the pan, spreading it evenly.

Preheat the oven to 170°C (340°F) and bake for about 40 minutes. The cake is ready when it turns lightly golden and a toothpick inserted in the center comes out clean.

Prepare the Meringue

Step 5) - While the cake is baking, start making the meringue topping. Take the two egg whites you set aside earlier and pour them into a clean, dry mixing bowl. Add a teaspoon of lemon juice, which helps stabilize the meringue.

Step 6) - Using an electric mixer, whip the egg whites until they become foamy. Once they start forming soft peaks, gradually add the granulated sugar, a little at a time, while continuing to beat.

When the egg whites become glossy and form stiff peaks, sift in the icing sugar little by little, still whisking. Keep mixing until you get a thick, shiny meringue that holds its shape.

Decorate and Finish Baking

Step 7) - As soon as the cake is baked, remove it from the oven and carefully take it out of the pan while still warm. Transfer it to a round baking sheet.

Lower the oven temperature to 90°C (195°F). Leave the oven door slightly open for a few minutes to allow the temperature to drop gradually.

Spread the meringue evenly over the surface of the cake.

Step 8) - Generously sprinkle colored sprinkles on top.

Return the cake to the oven and bake at 90°C (195°F) for about 30 minutes. This final step gently dries the meringue, making it slightly crisp on the outside while remaining soft inside.

Remove from the oven and allow the cake to cool completely before serving.

Storage

Ciaramicola is best enjoyed fresh, when the cake is soft and the meringue is light and slightly crisp on the outside.

Store it at room temperature in an airtight container, under a cake dome, or loosely covered with plastic wrap for up to 3–4 days. Avoid refrigerating it, as moisture can soften the meringue and alter the texture of the cake.

If the weather is very warm, keep it in a cool, dry place away from direct heat.

Tips for the Perfect Ciaramicola

• Use Alchermes for authentic flavor and color: Alchermes is what gives Ciaramicola its traditional bright red color and delicate aromatic flavor. It is not just a coloring ingredient, but a defining element of this Umbrian Easter cake. If you want an authentic result, try to use the original liqueur.
• How to substitute Alchermes: If you cannot find Alchermes, you can mix cherry syrup with a small amount of rum or brandy to recreate a similar sweet and lightly alcoholic flavor. This alternative will preserve the characteristic red color, although the aroma will be slightly different from the traditional version.
• Do not skip the red color: The red color is not simply decorative. It represents the historical colors of Perugia and is part of the symbolic identity of the cake. For this reason, even if you use a substitute, make sure the batter keeps its vibrant red tone.
• Handle the meringue gently: Spread the meringue over the cake while it's still warm, and dry it slowly at low temperature. This will help achieve a delicate texture that is slightly crisp outside and soft inside.

The Origins of Ciaramicola

Ciaramicola is a traditional Umbrian Easter cake with deep roots in the history of Perugia, dating back to the 15th century. It was originally created as a tribute to the city, and its red and white colors reflect those of Perugia’s coat of arms.

The earliest versions of this cake were shaped with five distinctive humps, symbolizing the five historic districts of the city. Although today Ciaramicola is usually baked in a classic bundt cake pan, its strong symbolic meaning has remained unchanged over the centuries.

The origin of the name is still debated. Some believe “Ciaramicola” comes from the word ciara, meaning “clear,” possibly referring to the bright white meringue that covers the cake. Others suggest it derives from ciarapica, an Umbrian dialect word for the “great tit,” a colorful bird traditionally associated with the arrival of spring.

There is also a romantic tradition linked to this dessert. In the past, young women would bake Ciaramicola as an Easter gift for their future husbands, offering it as a symbol of love, happiness, and prosperity.

Today, Ciaramicola remains one of the most distinctive Easter desserts of Umbria, preserving centuries of history, symbolism, and local identity.

More Traditional Italian Easter Cakes

If you love Ciaramicola, you may also enjoy other classic Italian Easter desserts prepared across different regions of Italy:

• Pastiera Napoletana – A rich Neapolitan Easter tart made with ricotta and cooked wheat.
• Colomba – The famous Italian Easter dove-shaped cake with candied fruit and almonds.
• Scarcella – A traditional Easter cookie from Puglia, often decorated with hard-boiled eggs and colorful sprinkles.
• Treccia di Pasqua – A soft and sweet braided bread traditionally baked for Easter celebrations.

Ciaramicola Recipe: FAQs

Recipe Card

STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!

Ciaramicola (Umbrian Easter Bundt Cake with Meringue)

Silvana Nava

Ciaramicola is a traditional Umbrian Easter bundt cake from Perugia, known for its striking red color and soft texture, finished with a delicate layer of meringue and colorful sprinkles.

This festive Italian dessert is deeply connected to the history and symbolism of the city. The bright red dough comes from Alchermes liqueur, which gives the cake both its characteristic color and its distinctive aroma. The contrast between the red cake and the white meringue reflects the colors of Perugia’s coat of arms, making Ciaramicola a true symbol of local tradition.

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Prep Time 40 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 50 minutes mins

Course cake, Dessert

Cuisine Italian

Servings 8

Calories 409 kcal

Ingredients

  

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FOR THE CAKE BATTER

• 2 large eggs
• 2 egg yolks
• 150 g granulated sugar - ¾ cup
• ½ lemon zest
• 80 g unsalted butter - ⅓ cup
• 125 ml Alchermes liqueur - ½ cup - If you cannot find Alchermes, mix cherry syrup with a small amount of rum or brandy to create a sweet, lightly aromatic substitute with a similar flavor and color.
• 230 g 00 flour or all-purpose flour - 2 cups + 3 tablespoons
• 8 g baking powder - 2 teaspoons

FOR THE MERINGUE TOPPING

• 2 egg whites
• 1 teaspoon lemon juice
• 70 g granulated sugar - ⅓ cup
• 70 g powdered sugar - ⅔ cup
• rainbow sprinkles

Instructions

 

Prepare the Batter

• Crack two whole eggs into a large mixing bowl, then add two additional egg yolks. Set the two leftover egg whites aside—you’ll need them later to make the meringue topping.
• Add the granulated sugar and the grated zest of half a lemon to the eggs. Using a hand or stand mixer, beat the mixture until it becomes light and fluffy. The sugar should dissolve completely, and the eggs should take on a pale, frothy texture.
• Once the egg mixture is well aerated, melt the butter and slowly add it while continuing to mix. This helps create a soft, moist texture for the cake.
• Next, pour in the Alchermes liqueur, the key ingredient that gives the Ciaramicola cake its distinctive red color and delicate floral aroma. Stir well to combine until the batter is evenly colored.
• Mix the flour with the baking powder. Then sift it to remove any lumps, and gradually add it to the batter. Stir constantly to make sure it's well incorporated and no dry spots remain.

Bake the Cake

• The batter is now ready. Grease and flour a 23-24 cm (9-inch) bundt cake pan to prevent sticking. Pour the batter into the pan, spreading it evenly.
• Preheat the oven to 170°C (340°F) and bake for about 40 minutes. The cake is done when it turns golden brown and a toothpick inserted in the center comes out clean.

Prepare the Meringue

• While the cake is baking, start making the meringue topping. Take the two egg whites you set aside earlier and pour them into a clean, dry mixing bowl. Add a teaspoon of lemon juice, which helps stabilize the meringue.
• Using an electric mixer, whip the egg whites until they become foamy. Once they start forming soft peaks, gradually add the granulated sugar, a little at a time, while continuing to beat.
• When the egg whites become glossy and form stiff peaks, sift in the icing sugar little by little, still whisking. Keep mixing until you get a thick, shiny meringue that holds its shape.

Decorate and Finish Baking

• When the cake is fully baked, remove it from the oven and immediately take it out of the pan while it's still warm. Place it on a round baking sheet. Do not turn off the oven yet! Instead, lower the temperature to 90°C (195°F) and leave the door slightly open for a few minutes to help it cool down gradually.
• Using a spatula, spread the meringue evenly over the surface of the cake, making soft swirls to create a decorative effect.
• Finally, sprinkle a generous amount of colored sprinkles on top, giving it a festive and traditional look.
• Return the cake to the oven and bake at 90°C (195°F) for about 30 minutes. This step will dry the meringue, making it firm and slightly crisp on the outside while keeping it soft inside.
• Once done, remove the cake from the oven and let it cool completely before serving.

Nutrition

Serving: 100gCalories: 409kcalCarbohydrates: 65gProtein: 6gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 111mgSodium: 244mgPotassium: 68mgFiber: 1gSugar: 42gVitamin A: 374IUVitamin C: 1mgCalcium: 138mgIron: 2mg

Keyword ciaramicola recipe, Umbrian Easter Bundt Cake with Meringue

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