Ciaramicola is a classic Italian Easter cake from Perugia and the surrounding region. This festive bundt cake stands out for its vibrant red color, soft texture, and delicious meringue topping sprinkled with colorful decorations.
It is a traditional Umbrian dessert rich in history and symbolism.
The striking red dough comes from Alchermes liqueur, a key ingredient that gives this cake its unique flavor and color. The contrast between the red cake and the white meringue represents the colors of Perugia’s coat of arms, making it a true symbol of the city’s traditions.
Unlike other classic Italian Easter desserts, such as Pastiera Napoletana, Ciaramicola is easier to prepare but just as delicious.
The Ciaramicola cake is made with a simple dough: mix eggs, sugar, and flour, then add Alchermes for its signature color. Once baked, the cake is topped with a soft meringue layer and decorated with sprinkles before being placed back in the oven at a low temperature to dry.
If you're looking for an easy yet stunning Easter cake to impress your guests, Ciaramicola is the perfect choice.
With its beautiful colors, delicate texture, and rich flavor, this traditional Italian dessert is a must-have for your Easter table.
Ingredients
Doses for 23 cm (9 inch) non-stick bundt cake pan
Prep Time: 40 Min | Cook Time: 1 Hour 10 Min| Servings: 8
For the Dough
- 2 eggs
- 2 egg yolks
- 150 g (¾ cup) granulated sugar
- Zest of ½ lemon
- 80 g (⅓ cup) unsalted butter
- 125 ml (½ cup) Alchermes liqueur. If you can't find this Italian liqueur, mix cherry syrup with a little rum or brandy to create a sweet and slightly alcoholic combination, similar to Alchermes.
- 230 g (2 cups + 3 tablespoons) "00" flour
- 16 g (4 teaspoons) baking powder
For the Decoration
- 2 egg whites
- 1 teaspoon lemon juice
- 70 g (⅓ cup) granulated sugar
- 70 g (⅔ cup) icing sugar
- Rainbow sprinkles
Kitchen Tools and Equipment
To make Ciaramicola recipe, you’ll need a few essential kitchen tools:
Electric mixer (immersion hand blender, or stand mixer): This is important for mixing the ingredients until the batter is smooth and well combined. I used a KitchenAid immersion blender, but any mixer will work.
Bundt cake pan: I used a 9-inch (23 cm) non-stick bundt cake pan. You can choose a simple ring-shaped pan or a more decorative one for a special look. Make sure to grease it well so the cake comes out easily after baking.
Baking sheet: After baking, transfer the ciaramicola cake onto a round baking sheet. This is essential because once you cover the cake with meringue, you’ll need to put it back in the oven to set.
Instructions
Prepare the Dough
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) - 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.
TIP: Make sure the butter is slightly cooled before adding it so that it blends smoothly into the batter.
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.
Step 3) - 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
Step 4) - 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
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 Bake
Step 7) - 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.
Step 8) - 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.
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Storage
Ciaramicola is best enjoyed fresh, but you can store it for a few days to keep it soft and flavorful.
Keep it at room temperature in an airtight container, covered with plastic wrap, or under a cake dome for up to 3-4 days.
Origins and Curiosities
Ciaramicola is a traditional Italian 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, with its red and white colors symbolizing Perugia’s coat of arms.
The earliest versions of this cake had a distinctive shape with five humps, representing the five historic districts of the city. Today, while Ciaramicola is typically baked in a classic bundt cake pan, it still holds great symbolic and cultural value for the people of Umbria.
The origin of its name is still debated. Some believe "Ciaramicola" comes from the word ciara, meaning "clear", referring to the bright white meringue that covers the cake.
Others suggest it derives from ciarapica, a word in the Umbrian dialect that refers to the "great tit", a colorful bird that signals the arrival of spring.
Ciaramicola also has a romantic tradition. In the past, it was said that young women baked this cake for their future husbands as an Easter gift, symbolizing love, happiness, and a sweet life together.
Today, Ciaramicola cake remains a beloved Umbrian Easter dessert, bringing festive colors and delicious flavors to the holiday table.
Recipe Card
Ciaramicola: Traditional Italian Easter Cake from Perugia
Ingredients
For the Dough
- 2 eggs
- 2 egg yolks
- 150 g granulated sugar - ¾ cup
- ½ lemon zest
- 80 g unsalted butter - ⅓ cup
- 125 ml liqueur ½ cup, Alkermes. If you can't find this Italian liqueur, mix cherry syrup with a little rum or brandy to create a sweet and slightly alcoholic combination, similar to Alchermes.
- 230 g flour - 2 cups + 3 tablespoons
- 16 g baking powder - 4 teaspoons
For the Decoration
- 2 egg whites
- 1 teaspoon lemon juice
- 70 g granulated sugar - ⅓ cup
- 70 g powdered sugar - ⅔ cup
- Rainbow sprinkles
Instructions
Prepare the Dough
- 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.
- 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 Bake
- 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.
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