Easy Easter Bundt Cake: Umbrian Ciaramicola with Alchermes and Meringue Glaze

If you love bundt cakes, you can’t miss this irresistible recipe! The batter has an incredibly soft texture given by the alchermes and after baking, it’s topped with a unique meringue glaze and festive, colorful sprinkles that are symbols of joy and celebration.

Unlike the Neapolitan sweet Casatiello (which is also incredibly delicious), the Ciaramicola is not leavened with brewer’s yeast, making it simple and quick to prepare, just like a classic bundt cake, but tastier due to the alchermes giving it a unique flavor and the meringue glaze that is pure indulgence.

If you want to achieve a beautiful red color like my Ciaramicola, DO NOT add food coloring; it’s important to buy quality alchermes (like the one I suggest below). The ancient and original recipe of Ciaramicola includes lard among the ingredients, but you can replace it with butter.

However, the ciaramicola is such a good and delicious dessert that I confess I often make it during other times of the year, not just at Easter. For example, I think it’s an ideal dessert for Carnival due to its festive appearance and for Valentine’s Day because of its red color.

If you are looking for more tried-and-tested recipes (sweet and savory) for Easter, click on my: “Easter Menu Special“

Ingredients for the Easy Easter Bundt Cake

For the batter of the Easter Bundt Cake:

4 1/2 cups all-purpose flour (I use Caputo pastry flour)
5 oz lard (or butter)
4 eggs (whole)
1 1/2 cups granulated sugar
2/3 cup Alchermes (quality)
2 tbsps baking powder
2 tsps vanilla extract
1/2 tsp fine salt
1 lemon zest (grated)
2 egg whites
1 cup powdered sugar
1/2 cup granulated sugar
2 tsp lemon juice (about 2 teaspoons)
2 tsps vanilla extract
to taste colorful sprinkles

Tools

Bowls
Electric Mixer Philips, with 450 W of power
Alchermes liqueur
colorful sprinkles
Bundt Cake Pan 11 inches in diameter
Spatula for desserts

Steps for the Easy Easter Bundt Cake

First of all, the ingredients must all be at room temperature, so take them out of the fridge at least an hour before.

Take a bowl and using the electric mixer, beat the whole eggs with the sugar for at least 10 minutes.
Then add the sifted flour, baking powder, lard, grated lemon zest, vanilla extract, salt, and the Alchermes in a thin stream.
You will obtain a creamy mixture of this bright pink color.
Pour the mixture into a buttered and floured aluminum pan and bake in a preheated oven at 320°F for about 40 minutes.
When the bundt cake is cooked (do the toothpick test) unmold it after 5 minutes and then let it cool
While the bundt cake cools, prepare the glaze by beating the two egg whites until they foam, then gradually add, alternating, the two types of sugar, lemon juice, and vanilla extract, at medium-low speed for about 10 minutes, until a shiny meringue forms peaks (as shown in the photo below).
Once the ciaramicola has cooled, with the help of a spatula, cover the surface with the glaze, sprinkle with colorful sprinkles and put the cake back in the oven at 194°F for about 20 minutes. Then place the cake on a serving plate and let it cool completely.
The meringue will have only slightly dried, but inside it will still be soft.
The Easter Ciaramicola can be stored in the fridge for 2-3 days. It can also be frozen whole (or portioned into slices) BEFORE being glazed or meringued and must be thawed at room temperature before being consumed.

Notes and Tips

Celiacs can prepare the ciaramicola using a mix of corn flour and rice flour to make the cake.

Shopping Tips!!!

I worked the bundt cake batter and whipped the meringue with the Philips mixer with 1400 W of power and 5 speeds + turbo.

I achieved the batter’s beautiful bright pink with La Reggia Alchermes

My desserts always have a special flavor because I use this marvelous vanilla extract

FAQ (Questions and Answers)

History and Origins of the Easter Ciaramicola
The ciaramicola is an ancient, delicious, and festive Easter cake typical of Umbrian tradition, particularly: Perugian.
This cake is traditionally prepared in the homes of Perugia, Assisi, Gubbio, and Spello between Holy Thursday and Good Friday. In Umbrian tradition, this was the cake that brides-to-be gave to their future husbands at Easter.
The ciaramicola is an ancient cake full of meaning, with the meringue spread on the bundt cake forming five ‘little hills’ symbolizing the historical districts of Perugia – Porta Sole, Porta Sant’Angelo, Porta Susanna, Porta Eburnea, and Porta San Pietro – built in medieval times.
Even the colors aren’t random: the red given by the alchermes and the white of the egg white recall the emblem of Perugia – a silver griffin on a scarlet shield – but above all the blood shed by Christ on the cross and the light of the Resurrection. The reference to the rebirth of Easter is also contained in the name, an evolution of ciarapica, a Perugian dialect term referring to the tit, the little bird that brightens spring and summer days with its song.

Delicious Recipes

Easy Easter Bundt Cake: Umbrian Ciaramicola with Alchermes and Meringue Glaze. Easy and Fast Recipe