750 mlcanned sweetened condensed milk
220 gm(1 cup) caster sugar
175 gmsoftened butter
100 gm(1/3 cup) plain flour
½ tspbaking powder
250 gmalmond meal
Finelygrated rind of 1 lemon
To dust:icing sugar
- For dulce de leche, preheat oven to 220C. Pour condensed milk into a 6-cup baking dish, cover with foil and place in a large roasting pan. Fill pan with water until halfway up the sides. Bake until milk is dark golden (1¾ hours), topping up water as necessary. Remove and whisk dulce de leche until smooth. Dulce de leche will keep refrigerated in an airtight container for 2 weeks.
- Preheat oven to 180C. Whisk eggs and sugar until pale (7-10 minutes), add butter, flour, baking powder and 125ml chilled water and beat until combined (3-5 minutes). Stir in almond meal and lemon rind. Pour into a buttered, lightly floured 20cm-diameter spring-form cake tin and bake until golden and a skewer withdraws clean (45-50 minutes). Cool in tin for 20 minutes then turn out onto a wire rack to cool completely
- Once cooled, dust heavily with icing sugar (using stencil if desired), slice and serve with warm dulce de leche. Cake will keep, stored in an airtight container, for 3 days, but is best eaten on the day of making.
Note Traditionally, this cake is decorated with the Cross of St James stencilled in icing sugar.