Ciramicola: An Italian Cake for Easter
A Traditional cake from Perugia, Umbria for Easter.
Ingredients
- 170 grams Butter at room temperature (6 ounces)
- 330 grams Flour sifted (3 cups)
- 4 eggs 3 egg yolks in batter/3 egg whites in meringue
- 200 grams White sugar (1 cup)
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 Lemon Unwaxed, zest and juice is used
- 120 ml Alchemeres Liqueur substitues: Grand Marnier, Curacao, Grenadine
- 1/2 tsp salt
- 125 grams sugar for meringue
- Sprinkles for decoration
Instructions
- Turn on oven to 350F or 180C
- Grease and flour a ring pan. I use butter.
- Seperate 3 eggs. Put the 3 eggs whites aside.
- Add the 4th egg to the egg yolks, butter and the 200 grams of sugar in a bowl and beat.
- When it becomes smooth and creamy add the lemon zest, lemon juice and Alchemers (or substitute)
- Mix well.
- Combine the dry ingredients in another bowl. Flour, baking powder, baking soda and salt.
- In small amounts add the dry ingredients into the egg yolk/butter/sugar and mix.
- Put into the prepared ring pan and let sit for 10 minutes.
- Put in the oven to bake for 35-40 minutes.
- About 15 minutes before the cake is finished baking begin the meringue.
- In the clean bowl beat the eggs whites until they start to thicken.
- Continue beating the egg whites but add the 125 grams of sugar a tablespoon at a time.
- Once the egg whites hold their shape and are glossy, stop beating them.
- Check if the cake is ready by sticking a knife in and seeing if it comes out clean.
- Once baked, turn the oven off but keep the door closed.
- Run a knife along the sides of the pan to free the cake and turn out onto a baking sheet.
- While the cake is still hot add the meringue icing on top. Sprinkle the sprinkles on top!
- Return the cake to the oven for a minimum of 15 minutes so that the meringue cooks.
- Remove from the oven and let cool before enjoying.
Notes
If you can't find Alchermes and would like to make your own there is a recipe here.