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Perugian Easter cake ‘Ciaramicola’

⏱ 40 min🍳 20 min👤 4 pp★★☆☆☆

‘Ciaramicola’ is a traditional Umbrian Easter cake, simple but delicious and beautiful to behold, with a distinctive flavour from the alchermes liqueur. This dessert enraptures the senses: first one is attracted by the multi-coloured topping, and then one’s palate is won over by the contrasting textures: a soft and buttery base (lard was once used instead of butter), and a crisp meringue as a festive decoration. It is suitable for breakfast or a snack accompanied by a light tea, but is also perfect as a dessert, in this case perhaps accompanied by nice glass of wine. Ciaramicola is easy to make and the only real difficulty is that of making sure your egg whites are properly beaten - they must be very firm so as not to fall off the cake when added as a covering! The classic decoration of coloured sprinkles, and the unusual colour of the dough, make it perfect for a party.

Ingredients

Nutritional values 520 kcal / serving
Protein
8g
Carbohydrates
78g
Fat
18g
Fiber
2g

* approximate values per serving

Information
40 minutes Total time
20 minutes Active time
Serves 4 persons
★★☆☆☆ Medium difficulty

Preparation

Put the flour, the egg yolks, lemon zest, sugar and 100g of soft butter cut into small pieces into a bowl. Mix thoroughly, then add 1 cup of alchermes liqueur and the baking powder to form a smooth paste in the shape of a doughnut. Put it in a greased and floured mould. Bake at 180°C for 40 minutes. When almost cooked, cover it with the beaten egg whites and put it back in the oven for 2 minutes. Serve cold, sprinkled with sugared almonds.

Tips
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.
Trivia
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.

Step by step

Ingredients
Ingredients
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Additional information

Ciaramicola with colored confetti

One of the most appreciated variations of Ciaramicola is the one with colored confetti, which makes this dessert even more festive and attractive. The confetti, which can be chosen in different shades, add a touch of cheerfulness and liveliness to the preparation, perfect for celebrations. This version not only enriches the flavor of the cake but transforms it into a real centerpiece on the table. To prepare it, follow the traditional recipe, but be sure to sprinkle the surface of the Ciaramicola with the confetti before serving. This variant is ideal for birthday parties, weddings, or other special occasions, where a colorful dessert can truly make a difference.

Ciaramicola in the Marchigiana style

Ciaramicola is a typical dessert from the Marche region, particularly from Perugia, and its traditional preparation is a true pride of Marchigiana cuisine. This recipe stands out for the use of alchermes, a liqueur that gives a unique flavor and a pink color to the dessert. Ciaramicola in the Marchigiana style is often served during Easter festivities, but it is perfect for any occasion. The technique of whipping the egg whites to stiff peaks and using them as a final topping is essential for achieving a soft and light texture. This dessert represents a connection to the local culinary tradition, making every bite a dive into the gastronomic history of the Marche.

Light Ciaramicola without butter

For those who wish to enjoy Ciaramicola without guilt, there is a light version that does not use butter. Replace the butter with natural yogurt or applesauce, thus maintaining the soft and moist texture of the dessert while significantly reducing the fat content. Additionally, you can use a natural sweetener instead of sugar, making the preparation suitable even for those following a low-calorie diet. This light variant retains the flavors of the traditional recipe, allowing you to enjoy Ciaramicola in a healthier and lighter way, without giving up the pleasure of a homemade dessert.

Nutritional benefits of Ciaramicola and approximate calories

Ciaramicola, although a dessert, can offer some nutritional benefits thanks to the ingredients used. The flour provides complex carbohydrates, while the egg yolks are a good source of protein and vitamins, particularly vitamin D. Additionally, lemon adds vitamin C, which is important for the immune system. However, it is good to remember that it is a caloric dessert: a slice of Ciaramicola can contain about 300-350 calories, depending on the portions and ingredients used. Therefore, it is advisable to consume it in moderation, perhaps on special occasions, to appreciate its flavors without overindulging.

How to store Ciaramicola after preparation?

If you are wondering how to best preserve Ciaramicola, the answer is simple. This dessert can be stored at room temperature, covered with plastic wrap or in a tin box to maintain its freshness. It is advisable to consume it within 3-4 days of preparation, as it tends to dry out over time. If you wish to prolong its shelf life, you can also freeze it. In this case, make sure to wrap it well in food wrap and place it in an airtight container. When you want to enjoy it, just let it thaw at room temperature for a few hours, and it will be ready to serve, retaining its delicious flavor.