Makes approximately 36
1 1/4 cups sifted plain flour
1 teaspoon low sodium salt
1 teaspoon baking powder
1 cup Splenda
3 1/2 tablespoons rapeseed oil
1 teaspoon vanilla extract
1 tablespoon cinnamon
1 cup almonds
Preheat the oven to 175°C.
Brush two nine-inch loaf pans with 1/2 tablespoon of the rapeseed oil.
In a medium bowl, sift together the flour, salt and baking powder.
In a large bowl, beat the eggs until thick.
Gradually add the Splenda, beating until creamy.
Stir the oil and vanilla into the egg mixture.
Gradually add the flour mixture into the wet mixture and mix well.
Then, add the almonds.
Cover the bottoms of the two loaf pans with a little of the batter.
Sprinkle this with a little cinnamon and repeat the steps until all the batter and cinnamon is used up.
Bake in the oven for 35 minutes or until a cake tester comes out clean.
Cool in the pans on a rack.
Turn the oven up to 205°C.
Remove the mandelbrot from the pans and cut into 1/2 inch slices.
Arrange slices on a clean baking tray and lightly brown in the oven.