(you can use all almond flour, but the hazelnut
flour gives it more of a "corn" flavor/consistency - especially if you
are not using the corn meal option below.)
1 teaspoon baking powder
2 teaspoons butter flavor extract
OPTIONAL: 1/4 cup corn bran or coarse grain corn meal
(reduce
almond flour to 1 1/4 cups if you use this option)
Preheat oven to 350°F.
Cream butter and Splenda well. Add eggs - one at a time - beating well after each.
Mix almond and hazelnut flours (and corn meal if using) with baking powder and
add egg to mixture a little at a time while beating. Add butter flavoring.
Pour into greased 9"-10" Springform pan (or 9" round cake pan) and bake at
350°F for 50-55 minutes.
Makes 12 servings.
Without corn meal: 3 grams per serving. With corn meal: 5 grams per serving.
