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Tarta de Santiago

From: gourmettraveller.com.au

750 ml canned sweetened condensed milk
4 eggs
220 gm (1 cup) caster sugar
175 gm softened butter
100 gm (1/3 cup) plain flour
½ tsp baking powder
250 gm almond meal
Finely grated 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.