Bake in a preheated oven at 180°C for 40 minutes. Once nearly cooked, re-cover the cake with the beaten egg whites and put back in the oven for a few minutes with the door open. Serve cold, sprinkled with sugared almonds
When adding the lemon zest, make sure you use an untreated lemon, wash it well and grate only the yellow part of the peel, avoiding the pith or the white part which is particularly bitter.
The name seems to derive from the Italian word ‘ciaramella’ – a historic woodwind instrument - which evokes the circular shape of the cake. The colourful sugared almonds with which the cake is garnished represent good luck. It is said that in ancient times the girls made ‘ciaramicola’ at Easter with the colours of the city of Perugia (white and red) so as to remind them of their boyfriends in the city's neighbourhoods.