Preheat oven to 180°C or 350°F fanforced and grease and line a 20 cm rectangle slice tray.
Add raw almonds to dry mixer bowl, mill for 10 sec/speed 9/MC on or until fine.
Add the remaining cake ingredients, excluding the coffee, and mix for 10 sec/speed 5/MC on. Scrape bowl down and repeat once.
Remove batter to prepared cake tray, spreading the batter into an even layer with a butter knife. Please note the batter will be very thick, almost paste like. Bake in the oven for 15 min or until cooked.
Allow cake to cool completely and once it has cooled you can choose to cut it into individual serves for glasses depending on serving preference. Slowly pour prepared coffee over the cake and allow to soak for 1 hour in the fridge (you can leave this overnight too).
While cake is soaking, prepare filling by milling the xylitol/natvia for 10 sec/speed 7/MC on.
Insert butterfly and add mascarpone and vanilla. Whip for 10 sec/speed 3/MC on.
Add cream and whip on speed 3/MC on until soft peaks form - take care not to over whip your cream into butter.