Recipes from Italy · by Silvana Nava
Ciaramicola (Umbrian Easter Bundt Cake with Meringue)
NUTRITION · PER SERVING110M COOK
CAL 20%·PRO 13%
CARBS 65G63% OF CAL
1G FIBER0G ADDED0G INTRINSIC21G OTHER42G TOTAL SUGAR
FAT 12G25% OF CAL
6G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Umbrian Easter bundt cake with a striking red color from Alchermes liqueur, topped with meringue and sprinkles. Sweet and festive.
dessertitalianbaked good🥣 mixer🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 large eggs
- 2 egg yolks
- 150 g granulated sugar (- ¾ cup)
- ½ lemon zest
- 80 g unsalted butter (- ⅓ cup)
- 125 ml Alchermes liqueur
- 230 g 00 flour or all-purpose flour (- 2 cups + 3 tablespoons)
- 8 g baking powder (- 2 teaspoons)
- 2 egg whites
- 1 teaspoon lemon juice
- 70 g granulated sugar (- ⅓ cup)
- 70 g powdered sugar (- ⅔ cup)
- rainbow sprinkles
At a glance
PER SERVING · TIME 110M
CAL 20%·PRO 13%
CARBS 65G63% OF CAL
1G FIBER0G ADDED0G INTRINSIC21G OTHER42G TOTAL SUGAR
FAT 12G25% OF CAL
6G 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
- 40m
- Cook
- 1h 10m
- Sodium
- 34mg
- Total sugar
- 42g
- Added sugar
- ≥37g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 79mg
- Calcium
- 21mg
- Iron
- 0.65mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 34MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.