Ciaramicola is a soft and colorful cake typical of Umbria. Prepared during the Easter period, it was originally served only on Easter Sunday. Today it can be found all year round, but it is still strongly associated with Easter traditions. Its round shape and white glaze symbolize the ring of peace and unity. The base of the Ciaramicola is a sweet and fragrant dough enriched with egg yolks, butter and lemon zest. After baking, the cake is soaked with alchermes, an aromatic red liqueur, which gives it its characteristic red color. Finally, it is covered with an apricot glaze and decorated with colored sprinkles.
Place the flour, the egg yolks, the grated lemon zest, the sugar and 100 g of soft butter cut into pieces in a bowl
Knead everything, then add 1 small glass of alchermes and the baking powder until you obtain a homogeneous dough and shape it into a ring-shaped cake
Put it into a buttered and floured pan
Bake at 180°C for 40 minutes
When almost cooked, cover it with egg whites beaten to stiff peaks and put it back in the oven for 2 minutes
Serve cold sprinkled with colored sprinkles
Electric whisk
Ring-shaped cake pan
Bowl
Store in an airtight container in the refrigerator for up to 3 days
Ciaramicola is a traditional sweet from the Umbria region, particularly the area of Perugia
Italy, Umbria
| Energy (kcal) | 360.65 |
| Carbohydrates (g) | 62.1 |
| of which Sugars (g) | 28.77 |
| Fat (g) | 10.33 |
| of which Saturates (g) | 5.55 |
| Protein (g) | 6.98 |
| Fiber (g) | 1.04 |
| Sale (g) | 0.07 |
