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Cake: 16 tblsp splenda, 6oz/150g butter (lurpak lightest), 3 eggs, 1.5oz/37.5g ground almonds, 1.5oz/37.5g soya flour, 2.4oz/60g carbalose, 1.5 teaspoon baking powder, pinch ofsalt, vanilla extract (few frops), coffee (strong, few tblsp), 1.5oz/40g chopped walnuts.

Frosting: 3oz/75g butter, 8 tblsp splenda, coffee.

Preheat the oven to 170 degrees, and butter two cake tins.

Cream the butter and splenda, then add the eggs one at a time along with the flour mixture (mix together the 3 flours, baking powder and salt). Fold in the rest of the flour, with the vanilla extract and coffee. Then fold in the walnuts.
Bake for 28 minutes. Leave to cool.

For the buttercream, mix the butter, splenda and coffee. Then spread the tops of both cakes with this, and sandwich them together.
Decorate with a few more chopped walnuts!