Ciaramicola (Italian Easter Bundt Cake)

A close up of an Italian Easter bundt cake topped with meringue and sprinkles.

3 from 1 vote

Ciaramicola is a beautiful Italian Easter cake from Perugia, Umbria. It's made with a soft and delicious bright pink sponge, flavoured with a special Italian liqueur and topped with whipped meringue and sprinkles. A showstopping cake that's perfect for celebrations!

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: Italian

Servings: servings

Author: Emily Wyper

Equipment

9 inch bundt cake pan (non stick)
Cooling rack
Stand mixer with whisk attachment or electric whisk

Ingredients

280 g all purpose flour (2 cups spooned and levelled)
150 g (3/4 cup) sugar
2 large eggs + 2 yolks
125ml (1/2 cup) alchermes
100 g (7 tablespoons) unsalted butter melted (plus extra for greasing)
2 teaspoons baking powder
Zest 1 lemon

Topping

2 egg whites
50 g (1/4 cup) caster sugar
50 g (1/4 cup) powdered sugar (icing sugar)
Sprinkles for topping

Instructions

Pre-heat the oven to 180C (350F) static. Grease the bundt pan with butter, then lightly dust it with flour, shaking off any excess.
Add 2 whole eggs and 2 egg yolks (reserve the whites for the topping) to a stand mixer with the caster sugar (150g|/3/4 cup). Whisk on a medium speed until thick and pale.
Add the melted butter on a low speed and then add the alchermes liqueur (see notes for substitution).
Once incorporated, add the lemon zest. Combine the baking powder and flour together with a pinch of salt, and add it to the cake batter a spoonful at a time on medium speed until a smooth batter forms.
Pour the batter into the prepared Bundt pan and smooth out the surface. Bake on the middle shelf for 30-35 minutes or until a toothpick inserted comes out clean.
10 minutes before the cake is done, add the 2 reserved egg whites to the clean mixer. Whisk the whites until white and frothy, then add the caster sugar and powdered sugar gradually, a spoonful at a time, until combined. Continue to whisk on a medium-high speed until stiff, thick and shiny.
As soon as you remove the cake from the oven, drop the oven temperature to 100C (210F). Open the oven door to help it cool down quicker if needed.
While the cake is still warm, place the cooling rack on top of the bundt pan and turn it upside down to release the cake. Remove the bundt pan and place the cooling rack on top of a baking tray.
Top the cake generously with the whipped meringue, then dust it with sprinkles. When the oven is at temperature, return the cake to the oven for 15 minutes to cook the meringue.
Remove the cake, then let it cool before serving.

Notes

Alchermes substitute

Mix 1/4 cup (60ml) cranberry or pomegranate juice with 1/4 cup (60ml) of alcohol such as rum, marsala, vin santo or Gran Mariner. Please note that the juice will not give the cake the same pink colour as alchermes. You'll need to add some red food colouring to achieve the same colouring.
Spices - add 1/4 teaspoon of cinnamon with 1/8 teaspoon (or a pinch) of ground cloves, nutmeg, coriander and cardamom. Add the spices to the flour when making the cake.
Alternatively, just use milk as a liquid replacement.

Storage

I store the cake at room temperature (although you can also store it in the fridge) with a large mixing bowl on top to keep it covered for up to 2 days.

Nutrition