Recipe of Quick Ciaramicola

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, ciaramicola. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Ciaramicola, a lemon spice cake, covered with merengue and topped with sprinkles, is a classic Easter cake from the Perugia province of Umbria. It is customary for a woman to give one to her lover or fiancé on Easter morning as a symbol of her affection. This unusual and fun-to-make yeast bread looks more like a rustic cake with its baked meringue topping and covering of colored sprinkles. It is part of an ancient Umbrian tradition that involves a young woman about to be married, presenting this cake to her fiancé on Easter Sunday. 'Ciaramicola' is a traditional Umbrian Easter cake, simple but delicious and beautiful to behold, with a distinctive flavour from the alchermes liqueur.

Ciaramicola is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Ciaramicola is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have ciaramicola using 11 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Ciaramicola:

1. Get 2 di uova
2. Make ready 150 gr zucchero
3. Take 60 gr burro
4. Make ready 60 ml liquore alchermes
5. Prepare 250 gr farina 00
6. Make ready 1 bustina lievito per dolci
7. Make ready 1 buccia di limone
8. Take Ingredienti per la meringa
9. Prepare 2 di albumi
10. Get 150 gr zucchero
11. Get confettini

This is an Easter cake but it's made almost year-round and is traditional for the Italian province of Perugia. Traditionally, Easter lunch concludes with a slice of Ciaramicola. The red color symbolizes the blood of Jesus, while the white symbolizes the light of the Resurrection. Ciaramicola is a traditional cake from Perugia, Umbria's capital city.

Instructions to make Ciaramicola:

1. Montate le uova con lo zucchero, fino ad ottenere un composto spumoso.
2. Aggiungete il burro fuso e l'alchermes.
3. Continuate a montare.
4. Unite la farina, il lievito e la buccia di limone.
5. Montate fino ad ottenere un composto omogeneo. Se volete un rosa più carico, aggiungete anche una puntina di colorante rosa come ho fatto io.
6. Versare l'impasto in uno stampo per ciambelle imburrato e infarinato. Infornare in forno ventilato già caldo a 160°C e cuocete per 35 minuti circa.
7. Nel frattempo montate gli albumi. - Unite man mano lo zucchero e montate fino ad ottenere una meringa soda. Una volta cotta, sfornate.
8. Ricoprite il dolce ancora caldo con la meringa, decorare con le codette colorate e infornate di nuovo a 100°C per circa 40 minuti.
9. Una volta cotta anche la meringa, lasciate intiepidire la ciaramicola prima di capovolgerla su un piatto da portata.
10. Servite

The red color symbolizes the blood of Jesus, while the white symbolizes the light of the Resurrection. Ciaramicola is a traditional cake from Perugia, Umbria's capital city. In a past when things were simple, young women made it for their fiancé as a gift for Easter. The cake is highly symbolic: an immaculate meringue hides a red-hot heart. As most Umbrian cakes, the inside was based on bread dough sweetened and softened with eggs and lard.

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