Inside the Rustic Kitchen · by Emily★ 3.0 (1)
Ciaramicola (Italian Easter Bundt Cake)
NUTRITION · PER SERVING70M COOK
CAL 14%·PRO 9%
CARBS 43G62% OF CAL
1G FIBER0G ADDED0G INTRINSIC17G OTHER25G TOTAL SUGAR
FAT 8G27% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A striking Italian Easter cake from Perugia with bright pink sponge flavored with alcherme liqueur. Topped with whipped meringue and sprinkles, this showstopping cake is perfect for special occasions and celebrations.
dessertitalianbaked good🥣 mixer🔥 ovenvegetarian
View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 280 g all purpose flour ((2 cups spooned and levelled))
- 150 g (3/4 cup) sugar
- 2 large eggs + 2 yolks
- 125ml (1/2 cup) alchermes
- 100 g (7 tablespoons) unsalted butter (melted (plus extra for greasing))
- 2 teaspoons baking powder
- Zest 1 lemon
- 2 egg whites
- 50 g (1/4 cup) caster sugar
- 50 g (1/4 cup) powdered sugar ((icing sugar))
- Sprinkles (for topping)
At a glance
PER SERVING · TIME 70M
CAL 14%·PRO 9%
CARBS 43G62% OF CAL
1G FIBER0G ADDED0G INTRINSIC17G OTHER25G TOTAL SUGAR
FAT 8G27% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 23mg
- Total sugar
- 25g
- Added sugar
- ≥21g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 57mg
- Calcium
- 18mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 23MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.