Italy Ciaramicola is a traditional Easter cake from the Umbria region, especially the city of Perugia. This festive Italian dessert is known for its vibrant pink color, soft and fluffy texture, and crisp meringue topping decorated with colorful sugar sprinkles. Traditionally prepared during Easter celebrations, Ciaramicola symbolizes joy, renewal, and the arrival of spring, making it a cherished family recipe passed down through generations.
The cake is made with simple ingredients including flour, eggs, butter, sugar, lemon zest, and a touch of Alchermes liqueur, which gives it its signature pink hue and delicate aroma. After baking, it is topped with a light meringue and briefly returned to the oven until the topping becomes crisp and lightly golden. The colorful sprinkles add a festive finishing touch, making the cake both beautiful and delicious.
Perfect for Easter brunch, afternoon tea, or festive gatherings, Italy Ciaramicola is a delightful dessert that celebrates the rich baking traditions of central Italy.
All-purpose flour – 3 cups (375 g) , Granulated sugar – 1½ cups (300 g) , Unsalted butter – 1 cup (225 g), softened
Large eggs – 4 , Whole milk – ½ cup (120 ml) , Baking powder – 2 teaspoons
Lemon zest – 1 tablespoon
Alchermes liqueur – ¼ cup (60 ml) (or red food coloring with 1 teaspoon vanilla extract) , Vanilla extract – 1 teaspoon
Salt – ¼ teaspoon
For the Meringue : Egg whites – 2 , Granulated sugar – ½ cup (100 g)
Decoration : Colored sugar sprinkles – 2 tablespoons
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