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From Cook's Illustrated Jan/Feb 2014... I opted to NOT make their final version, because their goal was different than mine. I was looking for a lower-carb alternative to angel food cake for my trifle. This is a fluffier (though by no means fluffy) cake that's a little dry on its own, but when drizzled with rum and covered with custard is quite nice in trifle.
1 1/2 c. sliced or slivered blanched almonds, toasted
3/4 c. flour
3/4 t. salt
1/4 t. baking powder
1/8 t. baking soda
4 large eggs
1/3 c. sugar
1/3 c. splenda
3/4 t. almond extract
1 stick butter, melted & cooled
2 T. oil
Preheat oven to 325 F and grease a 9" round cake pan.
Pulse almonds, flour, salt, baking soda, & baking powder in a food processor until almonds are finely ground, 5-10 pulses (I needed more).
Whip eggs, sugar, and splenda with a mixer for 2 minutes (they claimed it tripled in volume... but then they used 1.25 c. straight sugar which may have helped). Add almond extract, butter, & oil. Fold in almond mixture. Pour into pan and bake until done (I need to figure out timing... I checked for the first time at 45 minutes and it was definitely done... I'll start checking at 35 minutes next time).
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