Instructions: Preheat oven to 350 degrees.

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- to 10-inch Springform pan (or 9-inch round cake pan) and bake at 350 degrees for 50 to 55 minutes.

This recipe yields 12 servings;

without corn meal: 3 grams per serving; with corn meal: 5 grams per serving.

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