GREEN CARA CARA, RICOTTA & ALMOND CAKE WITH ANNA HIGHAM

To say that Anna Higham is well versed in the world of seasonal fruit and veg would be an understatement. Known for her ingredient-led desserts, breads and pastries, she’s an award-winning pastry chef and the author of The Last Bite: A Whole New Approach to Making Desserts Through the Year.

“The Last Bite will take you from the first strawberries of June right through to the bright pink rhubarb of midwinter, with exquisite desserts designed to celebrate each crop,” she writes for The Happy Foodie.

In February 2024, Anna founded Quince, a neighbourhood bakery in Islington, North London, celebrating British produce and baking traditions through a seasonal menu and a focus on quality and community.

In this recipe, she uses Green Cara Cara, a variety of Green Citrus also known as Pink Navel, to create a warming, seasonal dessert.

These are cultivated by Carmelo in Scordia, Sicily – a grower we’ve worked with for more than two decades. Drawing on years of experience and his natural instincts, Carmelo nurtures his orchards with the same care and individuality that an artist brings to a canvas.

He’s spent years refining the perfect growing conditions for each variety: altitude, soil type, rootstock. Throughout the year, he’s in the groves pruning by hand, ensuring each tree reaches its full potential when it comes to fruiting. It’s this level of critical attention that sets Carmelo’s fruit apart.

The Cara Cara is believed to be a natural cross between the Washington Navel and the Brazilian Bahia Navel, first discovered at the Hacienda Cara Cara in Valencia, Venezuela, in 1976.

In their green state, these oranges are a striking study in contrast – vivid green skin concealing flesh flushed with deep pink. Their thick, unwaxed peel is rich with essential oils, while the fruit itself is heavy with juice: bright, acidic and bittersweet.

GREEN CARA CARA, RICOTTA & ALMOND CAKE

INGREDIENTS

For the candied Green Cara Cara

2 Green Cara Cara
Caster sugar (see method for quantity)

For the icing

Juice of Green Cara Cara
250g icing sugar

For the cake

250g ricotta
225ml Honest Toil Extra Virgin Olive Oil
4 eggs
200g sugar
150g ground almonds
100g polenta
2 tsp baking powder
1 tsp fine salt
Zest of Green Cara Cara Oranges
Handful of flaked almonds

METHOD

1. Zest the oranges with a microplane and set it aside to use in the cake.
2. Cut the oranges in half and juice them, set aside to use for the icing.
3. Scrape out the membranes from inside the peels and discard. Put the peels in a small pan and cover with cold water, bring to the boil and boil for 2-3 minutes. Drain off the water and boil again with fresh cold water. Boil until the peels are tender and can be pierced with a spoon, about 15-20 minutes.
4. Drain the peels again, dice them into 1cm pieces and weigh them. Add them to a clean pan with an equal weight of caster sugar and 100ml of water. Bring to a simmer and cook for 20 mins to an hour until the peel has turned translucent and the syrup has reduced to a sticky glaze.
5. Line an 18cm spring form tin with baking parchment on the base and lightly oil the sides.
6. In a large bowl whisk the olive oil and eggs together. You don’t need to create volume just to make sure they are all well homogenized. Beat the sugar, zest and ricotta together until it is smooth and add to the eggs and oil.
7. Finally add all of the dry ingredients and strained candied peel, mix well until you have a smooth batter.
8. Pour the batter into the prepared tin and sprinkle with flaked almonds. Bake in a preheated oven at 170c for 45mins-1 hour, until an inserted skewer comes out clean. Allow to cool in the tin for 5-10 minutes and then pour over the cake.
9. Sift the icing sugar and mix in the orange juice until you have a smooth icing. Pour over the cake whilst warm.
10. Let the cake cool completely and the icing to set before slicing and enjoying.