L'Italo-Americano

THURSDAY, MARCH 18, 2021 www.italoamericano.org 30 L'Italo-Americano juice For decoration • candy sprinkles, edible flowers, small sugar pearls M o d e r n a l c h e r m e s i s more boringly prepared by i n f u s i n g n e u t r a l s p i r i t s w i t h s u g a r , c i n n a m o n , cloves, cardamom, nutmeg, rose water, vanilla and red f o o d c o l o r i n g . N o b o d y drinks it. However, besides the spectacular color, it is also used to impart a floral aroma to cakes and pas- tries. My guess is that it's dif- f i c u l t t o f i n d a l c h e r m e s outside of Italy, but you could substitute it with a fruit infused brandy, or a c i n n a m o n o r h i b i s c u s liqueur and use a pinch of e a c h o f t h e s p i c e s m e n - tioned above. Even without the deep pink heart this is a lovely cake with a roman- tic story and a beautiful look. For the cake: I n a b o w l o r s t a n d m i x e r , c r e a m t h e s u g a r and butter until light and fluffy, add the whole eggs and additional 2 yolks, one at a time, then the flour, orange zest, cinnamon and b a k i n g p o w d e r . B e a t briefly to lightly incorpo- r a t e . T h e b a t t e r w i l l b e quite stiff. Add the alchermes and 4 tablespoons of milk to obtain a firm but spread- able batter. Depending on the protein content of your f l o u r y o u m i g h t n e e d t o add more milk to make the batter spreadable. Spoon the batter into a 1 0 c u p - s i z e d b u t t e r e d s p r i n g f o r m p a n , l e v e l i t with a spatula and bake in a preheated oven at 180°C (350°F) until set, about 35- 45 minutes. P l e a s e m a k e s u r e t o remove the cake from the oven as soon as it is cooked through. As it will return to the oven after frosting, it might become dry if you cook it for too long at this s t a g e . A n i n s t a n t - r e a d thermometer inserted into t h e m i d d l e o f t h e c a k e (avoiding the bottom of the pan) should measure 93- 96°C (200-205°F). Remove from the oven and then lower the oven temperature to minimum. Remove the cake from the cake mold as soon as it's cool enough to handle and transfer onto a plate. F o r t h e I t a l i a n meringue: While the cake is baking, combine the egg whites, sugar and lemon juice in a metal bowl and place over a saucepan of gently sim- m e r i n g w a t e r . U s i n g a w h i s k , b e a t u n t i l v e r y thick, about 5-6 minutes. Remove the bowl from the heat and continue to beat until light and fluffy. To assemble the ciaram- icola: U s i n g a t h i n s p a t u l a spread the meringue above and around the sides of the cake. Note that the cake will dry out in the oven if y o u d o n ' t f r o s t e v e r y e x p o s e d s u r f a c e . S t a r t from the sides where you will only need a thin but even layer and top it with pretty swirls of icing. Don't press the meringue over the cake or it will deflate. Sprinkle with multicol- o r e d s p r i n k l e s , s u g a r p e a r l s o r o r g a n i c e d i b l e flower petals. Transfer to the warm oven, switch off the heat, and l e a v e f o r m e r i n g u e t o dry for 30 minutes to one hour, or until the meringue feels completely dry. Enjoy with a glass of sweet wine such as Sagrantino pas- sito or Moscato. Letizia Mattiacci is a c o o k b o o k a u t h o r a n d owner of Alla Madonna del Piatto Cooking School and Agriturismo in Assisi, Umbria, https://incam- p a g n a . c o m . T h i s r e c i p e has been previously pub- lished in Mrs. Mattiacci cookbook entitled "Festa Italiana." "Ciaramicola is highly symbolic of romantic love: an immaculate meringue conceals a red-hot heart" Continued from page 28 The beautiful pink hue of the cake is given by a liqueur, alkermes (Photo: Francesco Vignali/Dreamstime) LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES Once upon a time, women used to gift ciaramicola to their sweetheart for Eeaster (Photo: Francesco Vignali/Dreamstime)

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