Ciaramicola is a traditional Easter bundt cake from Perugia in Umbria, Italy. It features a soft, bright pink sponge flavored with the distinctive Italian liqueur alchermes, and is finished with a whipped meringue topping and colourful sprinkles. It’s an impressive, festive cake perfect for Easter or any celebration.
Table of Contents
- Ingredients
- Visual walk-through of the recipe
- Top tips
- More Italian Easter desserts to try
- Full Recipe
I enjoy exploring lesser-known regional Italian recipes, and Ciaramicola is one of those special treats tied closely to Perugia. The cake’s pink and white colours reflect Perugia’s coat of arms, and its history is charming: it was once a symbol of love and traditionally prepared by young women as an Easter gift.
The bright colour and unique flavour come from alchermes, a centuries-old red liqueur made with rose water and warming spices such as cinnamon, cardamom and cloves. Alchermes is also used in other Italian desserts. If you can’t find alchermes locally, there are practical substitutions and ways to recreate its flavour, described below.
Alchermes can be hard to source in some places. If needed, you can use a juice-and-alcohol mix or a non-alcoholic liquid and add warm spices to mimic the taste. A brief guide to substitutions follows in the ingredients section.
Ingredients
Alchermes alternatives
- Juice plus alcohol: Mix 1/4 cup (60ml) cranberry or pomegranate juice with 1/4 cup (60ml) rum, Marsala, Vin Santo or Grand Marnier. The juice won’t deliver the same pink hue, so add red food colouring if you want the classic colour.
- No alcohol option: Use 1/2 cup (125ml) of juice or milk as a non-alcoholic liquid substitute.
- Spices: To echo alchermes’ spice profile, add 1/4 teaspoon cinnamon and a pinch (about 1/8 teaspoon) each of ground cloves, cardamom, nutmeg and coriander.
Visual walk-through of the recipe
Step-by-step photos are included to guide you. The full recipe is available in the recipe card below.
Step 1 – Whisk the eggs and sugar until thick and pale.
Step 2 – Gradually add melted butter and alchermes, then stir in lemon zest.
Step 3 – Combine the flour, baking powder and salt, and add to the batter a spoonful at a time until smooth.
Step 4 – Spoon batter into a prepared bundt pan and bake at 180°C (350°F) for 30–35 minutes.
Step 5 – About 10 minutes before the cake is done, whip the reserved egg whites until frothy, then gradually add caster and powdered sugar and whisk to stiff, glossy peaks.
Step 6 – Remove the cake from the oven, reduce the oven temperature to 100°C, unmold the cake onto a cooling rack set on a tray, and top with meringue and sprinkles.
Step 7 – Bake again at the lowered temperature for 15 minutes to set the meringue. Let the cake cool before serving.
Top tips
- Grease the pan well: Use a non-stick bundt pan if possible. Grease thoroughly with butter and dust with flour to ensure the cake releases cleanly.
- Cool the oven quickly: Open the oven door for a few minutes when lowering the temperature to help it settle to the lower setting faster.
More Italian Easter desserts to try
Italian Desserts
Zuccotto (Sponge Cake with Ricotta Filling)
Italian Easter Recipes
Pastiera Napoletana
Italian Desserts
Italian Easter Bread (Pane di Pasqua)
Italian Desserts
Zuppa Inglese (Italian Trifle)
If you make this Ciaramicola or any other recipe from the site, please leave a rating or comment to share how it turned out. I love hearing from readers and learning how recipes work in different kitchens.
Step By Step Photos Above
Most recipes include step-by-step photos, helpful tips and sometimes video to help you get it right first time.
Ciaramicola (Italian Easter Bundt Cake)
By Emily
Equipment
- 9-inch bundt cake pan (non-stick recommended)
- Cooling rack
- Stand mixer with whisk attachment or electric whisk
Ingredients
- 280 g all-purpose flour (2 cups spooned and leveled)
- 150 g sugar (3/4 cup)
- 2 large eggs + 2 yolks (reserve 2 whites for topping)
- 125 ml (1/2 cup) alchermes (see notes for substitutions)
- 100 g unsalted butter, melted (plus extra for greasing)
- 2 teaspoons baking powder
- Zest of 1 lemon
Topping
- 2 egg whites
- 50 g caster sugar (1/4 cup)
- 50 g powdered sugar (1/4 cup)
- Sprinkles, for topping
Instructions
- Preheat the oven to 180°C (350°F) static. Grease the bundt pan with butter and dust with flour, shaking off excess.
- Add 2 whole eggs and 2 egg yolks (reserve whites for the topping) to a stand mixer with 150 g caster sugar. Whisk on medium until thick and pale.
- On low speed, add the melted butter, then the alchermes (or substitute).
- Add the lemon zest. Combine flour, baking powder and a pinch of salt, then add to the batter a spoonful at a time on medium speed until smooth.
- Pour the batter into the prepared bundt pan and smooth the top. Bake on the middle shelf for 30–35 minutes or until a skewer comes out clean.
- About 10 minutes before the cake is done, whisk the reserved 2 egg whites until white and frothy. Gradually add caster and powdered sugar a spoonful at a time and continue whisking until the meringue is stiff, glossy and thick.
- Immediately remove the cake from the oven and lower the oven temperature to 100°C (210°F). If needed, open the oven door briefly to help it cool down.
- While still warm, invert the bundt pan onto a cooling rack set over a baking tray to release the cake. Remove the pan and place the rack on the tray.
- Top the warm cake with the whipped meringue and scatter sprinkles. Return the cake to the oven at 100°C and bake for 15 minutes to set the meringue.
- Remove from the oven and allow to cool before serving.
Notes
- Mix 1/4 cup (60ml) cranberry or pomegranate juice with 1/4 cup (60ml) of rum, Marsala, Vin Santo or Grand Marnier. The juice will not reproduce alchermes’ exact pink hue — add red food colouring if desired.
- To recreate the spice profile, add 1/4 teaspoon cinnamon and about 1/8 teaspoon (a pinch) each of ground cloves, nutmeg, coriander and cardamom to the flour.
- Alternatively, use milk or 1/2 cup (125ml) juice as a non-alcoholic liquid replacement.
Storage
Store the cake at room temperature (or in the fridge) covered loosely for up to 2 days.
Helpful Info for All Recipes
- Most recipes are developed using a fan (convection) oven; adjust times if using a conventional oven.
- Ingredient notes and pantry essentials vary by recipe; check individual recipe cards for specifics.
Nutrition
Nutrition information is an approximation and should be used as a guide only.