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Ciramicola: An Italian Cake for Easter

A Traditional cake from Perugia, Umbria for Easter.
Prep Time10 mins
Cook Time1 hr 5 mins
Course: Dessert
Cuisine: Italian
Keyword: Ciramicola, Easter Cake

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.