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A light and moist almond cake, soaked with caramel sauce!


  • 1 cup butter (2 sticks)
  • 1/2 cup sugar
  • 1/2 cup caramel sauce (or dulce de leche)
  • 3 eggs
  • 1 cup all-purpose flour
  • 1 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup almonds slices or slivers
  • 1/2 cup caramel sauce (or dulce de leche), melted
  • 1/2 teaspoon flaked salt (optional)


  1. Cream the butter and sugar, mix in the caramel sauce, and beat in the eggs one at a time.
  2. Mix flours, baking powder and salt before mixing into the wet ingredients.
  3. Pour into a greased 9 inch baking pan and sprinkle on the almonds before baking in a preheated 350F/180C oven until the top is lightly golden brown and a toothpick pushed into the centre comes out clean, about 25 minutes.
  4. When you remove the cake from the oven, pierce it many times with a thin knife or large toothpick, pour on the caramel sauce and let it soak in while the cake cools. Optionally sprinkle on some flaked salt fop a salted caramel version!

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