Almond citrus cake with salted dulce de leche – A Mallorca love story


When I decided to leave Germany in 2008 for an uncertain time to work and live on Mallorca, I never imagined what was going to expect me. But that´s what life is about, right? Jumping into the unknown, going on adventures and to just live. Being open for everything that is coming and welcome everyone you meet with arms wide open. And sometimes just leaving everything behind you. Because you are free and you can do what you want to do. Making decisions without knowing whether they´ll be good or bad.


I wanted to make a cake that tastes like Mallorca. Not being there at the moment sometimes causes a feeling of strong homesickness in me. So I knew I needed to make at least a mallorquin tasting cake. Dreaming of walking through the small and romantic streets of Palma or Sóller. If you have ever have been to Sóller you know that you get there the best oranges, I think of whole Spain…


Sóller is a beautiful community, with its city of the same name, in the northwest of Mallorca in the Serra de Tramuntana. Even getting there is a little adventurous. There is a traditional tram that goes trough the mountains. A romantic trip. If you are not driving by yourself it is a good way to get there. And the view is amazing. Going there with the car is also a lot of fun. So my advise for you, if you are visiting Mallorca for holidays, you have to see Sóller. Absolutely worth it. The city is super beautiful and you´ll eat the best orange ice cream there!


So when I was thinking of my “Mallorca cake” I knew there have to be oranges in it, for sure. But that couldn´t be just it. Almonds, too. With oranges should be a good combination. But more sweet should my cake be and I wanted caramel in it. So the dulce de leche (sweetened condense milk) came to my mind. Though it is not traditional mallorquin but from América Latina it should be a big part in my cake. And we all know that sweetened condense milk – dulce de leche tastes great with a hint of some salt. But as I wanted to make a special cake I didn´t just want to use regular salt. I wanted Mallorquin salt in it. So there is this the nature reserve called Es trenc in the southeast of the island. There you find an amazing white sand beach and turquoise water, like in the Caribbean. In this area is where they get the best salt from Mallorca. La flor de sal d´Es trenc. It is from best quality and well, it is from Mallorca. Find out more and shop it here .


So that were the ingredients so far. Though it is a Mallorca love story I wanted to keep the recipe simple and not too complicated. And sure, looking a pretty, too. I am quite happy with the result and I hope you are too. I heard it tastes delicious. This is the perfect cake recipe to make when you are suffering from Wanderlust like me. This cake and its taste can solve a little of this feeling when you have no turquoise water and sun in front of you. It is sunny and sweet, with a caramel taste and fine citrus notes with a hint of salt on top. Not to forget the nutty almonds, chopped and grounded.




with cream cheese frosting

– serves 8 using a 18 cm baking pan –

Note: For decorating my cake I used candied orange peel that I made at home. I colored a part (1/3) of the cream cheese frosting to get an orange color. This is optional, I used natural food color that you can buy in the health food store. For the dulce de leche / sweetened condense milk you can buy the sweet condense milk or the already cooked one. If you want to make dulce de leche by yourself, remember that it has to cook at least for 3 hours. So be sure to prepare it before or while baking the cake.



  • 6 eggs
  • 250 powdered sugar (sieved)
  • Peel from 1 orange + 1 lemon
  • juice of 1 orange
  • 2 pkg. vanilla sugar (bourbon)
  • 200 g grounded almonds
  • 50 g chopped almonds
  • 350 g flour
  • 1 pkg. baking powder
  • 1 tsp cinnamon
  • 4 tbsp yogurt
  • 200 ml oil (olive oil or rape oil)
  • pinch of salt
  • pinch of pepper (I used orange pepper)


  • 400 g cream cheese (full-fat, room-temperatured)
  • pod of 1 vanilla
  • 100 g softened butter
  • optional: orange food color


  • sweetened condense milk
  • 1 tbsp coarse salt (Flor de sal)




  1. Fill up a big pot up with water (almost up to the edge) and bring to a boil including tin of sweet condense milk.
  2. Once water started to boil reduce heat to a medium heat or lower. Bring to a simmer.
  3. Let boil for 3 to 4 hours.
  4. While condense milk is boiling/simmering, make sure to always refill water into the pot. The tin should always be covered with water. If not, it can explode!


Preheat oven to 180º C. Grease and sugar your baking pan.

  1. In a big bowl mix together eggs, oil, powdered sugar (sieved in), vanilla sugar and the peel of the orange and lemon. Beat until glossy and everything is combined very well.
  2. Add orange juice.
  3. In another bowl mix together flour, baking powder, cinnamon, pepper, salt & grounded and chopped almonds.
  4. Add the flour mixture now into the egg-oil mixture and mix gently until completely combined.
  5. Divide 1/2 of the batter into baking pan and bake the first layer for about 30 minutes in the preheated oven. If you have 2 baking pans bake in one step.
  6. After 30 minutes check on your cake. If a toothpick comes out clean you can take it out of the oven.
  7. Bake second batter.
  8. Let cool.


  1. In a bowl beat the room-temperatured cream cheese and the softened butter until fluffy.
  2. Through a sieve add the powdered sugar.
  3. Optional: Color 1/3 of the cream cheese frosting with food color.
  4. 1/3 stays white and the other third part will be mixed with the half of the dulce de leche.
  5. For the third cream cheese part add one half of the dulce de leche and beat with a mixer until totally combined. Add a pinch of salt.
  6. Store in the fridge until cake will be covered.


  1. When the cake is completely cooled, place the first layer on a cake plate or stand.
  2. Place 1 tablespoon dulce de leche/sweetened condense milk on the layer. Spread evenly.
  3. Go on with spreading the white (1/3) cream cheese over the sweetened condense milk.
  4. Top with the second cake layer.
  5. Spread the rest of the dulce de leche on the second cake layer.
  6. Cover the cake with the orange cream cheese frosting or your remaining frosting. If you are not going to color it.
  7. On top of your cake place evenly your dulce de leche cream cheese mixture.
  8. Top with the coarse salt. Decorate with flowers or orange candy. Or whatever you like to use.


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