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Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 8 inch round pans. Mix together the nuts, baking powder and salt. Set aside.
In a large bowl, cream together the butter and splenda until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the nut mixture alternately with the cream, mixing just until incorporated.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
Almond Filling
2 egg yolks, beaten
1/3 C. splenda
3/4 C. heavy cream
1/2 teaspoon vanilla flavoring
1 cup chopped almonds
Mix eggs and splenda. Add cream. Cook in double boiler until thick. Cool. Add vanilla flavor and the nuts. Spread between layers of cake.
Makes 12 servings at 5.4 grams each (this is using ground almonds)
Variations:
Make any type of nut cake--walnut, pecans, etc...
Add rum flavoring or almond flavoring to the filling for a different taste.
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