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Ciaramicola (Italian Bundt Cake) Recipe

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3.9 from 35 reviews

Ciaramicola is a traditional Italian Bundt cake known for its delicate almond flavor infused with Alchermes liqueur and topped with a light, glossy meringue and colorful sprinkles. This sweet, festive cake boasts a moist crumb and a beautiful presentation that makes it perfect for celebrations or as a special treat with coffee or tea.

Ingredients

Cake Batter

  • 280 g all purpose flour (2 cups spooned and leveled)
  • 150 g (3/4 cup) sugar
  • 2 large eggs + 2 egg yolks
  • 125 ml (1/2 cup) Alchermes liqueur
  • 100 g (7 tablespoons) unsalted butter, melted (plus extra for greasing)
  • 2 teaspoons baking powder
  • Zest of 1 lemon
  • Pinch of salt

Meringue Topping

  • 2 egg whites
  • 50 g (1/4 cup) caster sugar
  • 50 g (1/4 cup) powdered sugar (icing sugar)
  • Sprinkles (for topping)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 180°C (350°F) on static mode. Grease a Bundt pan thoroughly with butter, then dust it lightly with flour, shaking off any excess to prevent sticking.
  2. Mix eggs and sugar: In a stand mixer, add the 2 whole eggs and 2 egg yolks along with the 150 g caster sugar. Whisk on medium speed until the mixture is thick, pale, and fluffy—this ensures a light texture for your cake.
  3. Add butter and liqueur: Slowly pour in the melted butter while mixing on low speed. Follow by adding the Alchermes liqueur carefully, blending well to combine all flavors.
  4. Add lemon zest and dry ingredients: Incorporate the lemon zest for a fresh citrus note. In a separate bowl, combine the baking powder, flour, and a pinch of salt. Gradually add this dry mixture to the wet batter on medium speed spoonful by spoonful, mixing until a smooth, even batter forms.
  5. Bake the cake: Pour the batter into the prepared Bundt pan, smoothing out the surface. Place the pan on the middle shelf of the oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  6. Prepare the meringue topping: About 10 minutes before the cake finishes baking, add the reserved 2 egg whites into a clean mixer bowl. Whisk until frothy and white. Gradually add both the caster sugar and powdered sugar one spoonful at a time, then continue whisking on medium-high speed until stiff, thick, and glossy peaks form.
  7. Cool cake and reduce oven temperature: Once the cake is done, remove it from the oven and immediately lower the oven temperature to 100°C (210°F). Opening the oven door briefly can help cool it down faster to prepare for meringue finishing.
  8. Invert cake to cool: While the cake is still warm, place a cooling rack on top of the Bundt pan and carefully invert it to release the cake. Remove the pan and position the cooling rack with cake over a baking tray to catch any drips.
  9. Apply meringue and bake: Spread the whipped meringue generously over the top of the warm cake. Sprinkle colorful sprinkles over the meringue for decoration. Once the oven has reached 100°C, return the cake to bake for 15 minutes to set and cook the meringue topping.
  10. Final cooling and serving: Remove the cake from the oven and allow it to cool completely before slicing and serving to enjoy a light, airy cake with a sweet, crunchy meringue crown.

Notes

  • Alchermes liqueur gives the cake its distinct flavor and color; if unavailable, you can substitute with a combination of Kirsch or another fruit liqueur mixed with a few drops of red food coloring.
  • Ensure the egg whites for the meringue are at room temperature to achieve maximum volume when whipped.
  • Use a clean, grease-free bowl for whipping the egg whites to help them reach stiff peaks.
  • Dusting the Bundt pan with flour after buttering helps prevent sticking and ensures an easy release.
  • This cake is best served at room temperature and can be stored covered for 2-3 days to maintain freshness.

Find it online: https://justsosavory.com/ciaramicola-italian-bundt-cake-recipe/