Umbria Ciaramicola


The Ciaramicola: so colorful and delicious!

In Italy, every single regional recipe, as a thousand different process. In fact, every family has its own recipe (and of course, it is certainly more good than the neighbor) … But the best part of making a recipe is the tips exchange between family traditions, the “secret ingredients” and the love for the culinary tradition of our lands.
Today we are going to make Ciaramicola, a typical Umbria’s sweet (Perugia and surrounding area), with a pure magenta color (given it by the main ingredient that is Alkermes) and a crunchy meringue outside (but soft inside).
Ciaramicola was traditionally given by the girls “of marriageable age” to their lovers on Easter Sunday. It also says that the red of the dough and the white of the meringue are a tribute to the colors of Perugia.

Preparation time: 15 minutes

Cooking time: 40 minutes

Doses: 1 ciaramicola

400 gr of all purpose flour
3 eggs
125 gr of lard (or butter)
200 gr of sugar
16 gr of baking powder
zest of 1 lemon
125 ml of Alchermes liquor

Meringue topping ingredients
100 gr of egg whites (about 2 eggs)
200 gr of sugar
2-3 drops of lemon juice

Sprinkle ingredients
rainbow sprinkles q.s.

Making the Ciaramicola

  1. To make Umbria Ciaramicola, beat the eggs with the sugar.
  2. Add the sifted flour, baking powder, lard, grated lemon zest and Alchermes.
  3. Mix with a spatula until combine.
  4. Butter a bund cake mold and pour in the batter. Level with a spatula.
  5. Bake in a preheated oven at 160°C for 40 minutes.
  6. Let cool.

Making the meringue

  1. Now we will make the meringue with water bath method.
  2. So place a pan over low heat with just a few quantity of water. Put a bowl on top and start whisking the egg whites adding the sugar and lemon juice time to time.
  3. Beat until soft peak forms under the whisk (about 10 minutes).

Topping Ciaramicola

  1. Take out the Ciaramicola from the mold and place on a baking pan.
  2. Add the meringue on top and sprinkle with rainbow sprinkles.
  3. Let dry the meringue into the oven at 90°C for about 15-20 minutes.
  4. Let completely cool.

Tips and storage:  The Ciaramicola can be stored at room temperature for 5-6 days in an airtight container.




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