Ingredients

The following ingredients have 12 Servings
  • 175 g butter (at room temperature)
  • 100 g soft brown sugar
  • 1 tsp vanilla extract
  • 200 g dulce de leche
  • 2 eggs
  • 100 g ground almonds
  • 175 g self-raising flour
  • 50 g butter (at room tempterature)
  • 175 g dulce de leche
  • 1 tsp vanilla extract
  • 150 g icing sugar

Instruction

  • Line and grease a 20cm cake tin. Preheat the oven to 160C.
  • Beat the butter and the sugar together and then add the vanilla and dulce de leche. Beat together then add the eggs and beat again.
  • Fold in the ground almonds and the flour. Pour into the cake tin.
  • Bake in the oven for about 50 minutes. Test if it's ready by inserting a skewer.   If it comes out clean it is ready.
  • Let the cake cool in the tin for about 10 minutes then turn it out onto a wire rack to cool completely.
  • Make the icing by beating the butter and dulce de leche together followed by the vanilla. Sift in the icing sugar and then beat until smooth.
  • Slice the cake in half horizontally. Spread about a third of the icing over the bottom layer and then pour the rest of the icing onto the top of the cake and let it dribble down the sides.