• 4 tbsp dulche de leche or ready-made caramel
  • 175g butter, softened
  • 150g light muscovado sugar
  • 175g self-raising flour
  • ½ tsp baking powder
  • 2 tbsp ground almonds
  • 3 eggs


  • 150g butter, soft
  • 200g golden icing sugar
  • 4 tbsp dulce de leche or caramel
  • a large pinch salt flakes


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Spread the dulche de leche into the base of a 23cm square tin lined with baking paper. Beat the butter and sugar together until soft, sift the flour and baking powder together and stir in the almonds. Beat the flour mixture into the sugar and butter in 3 batches, adding an egg each time. Beat the mixture until smooth and then spoon it into the tin and level the top. Bake for 30 minutes or until a skewer comes out cleanly. Cool for 5 minutes and then invert the cake onto a rack and peel off the paper, don’t worry if a little caramel sticks to the paper, scrape it off and add to the top of the cake.

  • STEP 2

    To make the icing, beat the butter until it’s very soft and then begin to beat in the icing sugar. When half of it has been incorporated, beat in the dulche de leche, the remaining icing sugar and the salt. Add a drop of milk if the icing is stiff, it needs to be light enough to spread easily. Ice the top of the cake and cut it into 16 neat squares.


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