Ciaramicola

Ciaramicola is a traditional Umbrian cake, typically prepared for Easter. It is characterized by its vibrant red color and the presence of a tuft of meringue at the center. It’s a cake that brings joy in its presentation and taste.

Ingredients

• 500 g of flour
• 200 g of sugar
• 100 g of butter
• 4 eggs (3 whole and 1 yolk)
• 1 packet of baking powder
• Grated zest of 1 lemon
• 2 tablespoons of Alchermes (for the red color)
• A pinch of salt

For the meringue:

• 1 egg white
• 60 g of sugar
• 1 teaspoon of lemon juice

Preparation

1. In a bowl, work the soft butter with the sugar until it becomes creamy.
2. Add the three whole eggs and the yolk, then also incorporate the grated lemon zest.
3. Mix the sieved flour with the baking powder and a pinch of salt, and knead until the mixture is homogenous.
4. Finally, add the Alchermes until the dough takes on a characteristic pink color.
5. Pour the mixture into a previously buttered and floured Bundt cake pan.
6. Bake in a preheated oven at 180 °C (350 °F) for about 40 minutes.
7. While the cake is baking, prepare the meringue by whipping the egg white with the lemon juice and sugar until stiff peaks form.
8. Remove the cake from the oven, let it cool, and then decorate with the meringue, spreading it in the central hole of the Bundt cake.
9. Put the Ciaramicola back in the oven with the grill on for a few minutes, until the meringue is lightly golden.

Trivia

The name “Ciaramicola” is linked to the word “ciaramella,” an ancient musical instrument, and it is believed that the cake was associated with itinerant musicians who carried it as an offering to women to win their hearts or show affection during the Easter celebration. Tradition also has it that unmarried girls would prepare it for their fiancés as a symbol of their love and devotion.