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Ciaramicola is a soft Easter cake typical of the city of Perugia. Bright red in colour, it is covered in meringue and sprinkles.

Which country you go to, which Easter dessert you find and Italy is truly full of recipes typical of this period, which according to Christian tradition marks the end of the Lenten period. Among these, ciaramicola stands out, a typical product of the Umbria region or rather of the city of Perugia . It owes its name to the crimson red color of the dough which symbolizes not only the city's coat of arms but also that of its districts.

This typical Easter dessert is nothing more than a bright red donut , obtained by adding Alchermes to the dough, covered with white meringue and colored sugar sprinkles. It is therefore a soft dessert perfect for breakfast, as an end to a meal or, why not, to be enjoyed with vin santo.


How to prepare the Ciaramicola recipe

  1. First, put the soft butter (or lard) and 180 g of sugar in a bowl and start whipping with an electric or hand whisk.
  2. Add the eggs and continue to whisk until the mixture is light and fluffy.
  3. At this point add the alchermes and mix constantly with an electric whisk.
  4. Now pass to the powders, add sifted flour and yeast, little at a time and continuing to mix.
  5. Pour everything into a buttered and floured donut mold with a diameter of 26 cm and cook at 180°C for 35 minutes , testing with a toothpick before taking out of the oven.
  6. Once the dessert is ready, let it cool completely inside the mold.
  7. In the meantime, prepare the meringue: whip the egg whites until stiff , add the remaining granulated sugar and, after having incorporated it completely, also the icing sugar.
  8. Pour the meringue onto the cake, still inside its mold and using a spatula.
  9. Put it back in the oven and cook at 90°C for 20-25 minutes (this also depends on the performance of your appliance).
  10. Remove from the oven, decorate with colored sprinkles and bring to the table .

And here is a video recipe of the Umbrian Easter cake very similar to our preparation, follow it so you don't miss a single step:

Also take a look at the other Easter desserts typical of the Italian tradition: you will make some great discoveries!


The ciaramicola can be kept under a sweet bell for 4-5 days , as soft as if it had just been made.

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