Umbria
The Easter ring cake of Perugia — a soft, ring-shaped cake flavoured with lemon and Alchermes liqueur (a bright red Italian liqueur made from cochineal and spices), covered in a thick white royal icing and decorated with coloured sugar. The bright red interior from the Alchermes contrasts dramatically with the white icing. Eaten at Easter breakfast alongside dyed eggs and local salumi.
Sweet, lemon-fragrant and warmly spiced from the Alchermes; the icing is crisp and sugar-sweet; the crumb is dense and moist — Easter morning flavours of Perugia
{"Alchermes liqueur provides both flavour and the vivid red colour — it cannot be substituted without losing the ciaramicola's defining characteristic","Leavened with baking powder, not yeast — the texture is a dense, pound-cake style crumb, not a bread crumb","Bake in a ring mould (savarin shape) — the characteristic shape is non-negotiable for an authentic ciaramicola","Royal icing applied while the cake is still warm — it melts slightly into the surface and bonds firmly; cold cake causes icing to crack and fall off","Decorate with coloured sugar sprinkles (confettini) while the icing is still wet — they must be pressed in gently to adhere"}
{"The icing (glassa) must be made with royal icing consistency — thick enough to coat without running down the sides","A tablespoon of anise seeds in the batter is the traditional Perugian addition","Wrap the uniced cake in cling film and rest overnight before icing — the flavours meld and the crumb sets for a better texture"}
{"Omitting the Alchermes — the characteristic red colour and spice-floral flavour are the entire identity of this cake","Applying icing to a cold cake — it sits on the surface rather than bonding and cracks within an hour","Over-mixing the batter — the gluten develops and the cake becomes tough rather than tender"}
Dolci Umbri — Feste, Tradizioni e Sapori