Name: Ciaramicola perugina
Prep time: 30 min
Cook time: 65 min
Total time: 140 min
Yield: 10 servings
Cuisine: Italian
Ingredients: 550 g All-purpose flour; 7 pieces Eggs (Use 4 whole eggs in the cake and weigh 100 g whites from the remaining eggs for the meringue; save unused yolks.); 150 g Lard (Softened, for the cake batter.); 5 g Butter (For greasing the ring pan.); 450 g Sugar (250 g for the cake and 200 g reserved for the meringue.); 16 g Baking powder; 1 piece Lemon zest (Finely grated zest only.); 200 ml Alkermes; 1 tsp Cream of tartar; Colored sugar sprinkles (To taste.)

Let the cake cool only until warm before covering it with meringue so the topping adheres. Dry the meringue gently at 90°C, then cool the whole ring before cutting.

Make ahead Bake and dry the ring a day ahead. Once fully cool, keep it covered at room temperature and add any extra sprinkles just before serving.

By Italia Magnifica · Updated October 2026

Prep: 30 min
Cook: 1 hr 5 min
Rest: 45 min
Serves: 10
Difficulty: Easy

Ciaramicola perugina

Prep 30 min · Cook 1 hr 5 min · Rest 45 min · Serves 10 · Difficulty Easy

Ingredients

Skip to the method

10 servings

550 g4⅓ cups
All-purpose flour
7 pieces7 pieces
EggsUse 4 whole eggs in the cake and weigh 100 g whites from the remaining eggs for the meringue; save unused yolks.Use 4 whole eggs in the cake and weigh 3½ oz whites from the remaining eggs for the meringue; save unused yolks.
150 g5½ oz
LardSoftened, for the cake batter.Softened, for the cake batter.
5 g5 g
ButterFor greasing the ring pan.For greasing the ring pan.
450 g2¼ cups
Sugar250 g for the cake and 200 g reserved for the meringue.9 oz for the cake and 7 oz reserved for the meringue.
16 g1¼ tbsp
Baking powder
1 piece1 piece
Lemon zestFinely grated zest only.Finely grated zest only.
200 ml¾ cup
Alkermes
1 tsp1 tsp
Cream of tartar
Colored sugar sprinklesTo taste.To taste.

Method

Heat a static oven to 160°C. Grease a 26 cm ring cake pan with the 5 g butter. Beat the four whole eggs with 250 g sugar until combined and slightly thickened.Heat a static oven to 320°F. Grease a 10¼ in ring cake pan with the 5 g butter. Beat the four whole eggs with 9 oz sugar until combined and slightly thickened.
Sift the flour with the baking powder. Add it to the eggs with the lard, lemon zest and Alchermes; mix with a spatula until the batter is even.Sift the flour with the baking powder. Add it to the eggs with the lard, lemon zest and Alchermes; mix with a spatula until the batter is even.
Scrape the batter into the pan and level it. Bake for 40–45 minutes, until a skewer inserted near the center comes out clean. Leave the cake in the pan until warm, then unmold it.Scrape the batter into the pan and level it. Bake for 40–45 minutes, until a skewer inserted near the center comes out clean. Leave the cake in the pan until warm, then unmold it.
While the cake cools, whisk 100 g egg whites with the cream of tartar until foamy. Add the remaining 200 g sugar gradually and beat until glossy and stiff, about 10 minutes.While the cake cools, whisk 3½ oz egg whites with the cream of tartar until foamy. Add the remaining 7 oz sugar gradually and beat until glossy and stiff, about 10 minutes.
Spread the meringue over the warm cake, leaving a little of the ring visible. Add colored sprinkles. Return it to a 90°C oven for 20–25 minutes to dry the topping, then cool completely.Spread the meringue over the warm cake, leaving a little of the ring visible. Add colored sprinkles. Return it to a 195°F oven for 20–25 minutes to dry the topping, then cool completely.