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.
Notes
Nutritional information is approximate and a guideline only.