Originally published on Cookpad Spain as Tarta de almendra
Steps
- 1
Pour the liquid caramel into the bottom of the pan you’ll use for the cake.
- 2
Beat the remaining ingredients together and pour the mixture over the caramel.
- 3
Bake in a water bath at 350°F (180°C) for about 50 minutes, covered with aluminum foil. Check doneness with a toothpick, then let cool before removing from the pan.
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