Can’t wait to see your version!
Rose has an almond biscuit roulade (Cake Bible) that is very nearly the same thing as joconde, except for method- it doesn’t beat the ground nuts with the eggs but rather folds them in with the flour. Ingredients are the same, though. I’ve made the almond roulade into a mutli-layered cake (with the caramel silk meringue) and it was very, very good. The cake is a little on the sweet side for a Rose cake, so you might skip syruping, or, if making a coffee syrup, go easy on the sugar.
If you don’t mind a little more variation from the standard (adding chocolate to the almond cake), either the chocolate cloud roulade or the chocolate souffle roulade are some of my favorite cakes when made with the optional grounds almonds, I make them several times a year. They are less sweet than the biscuit.
I have two books with Opera cakes, the Art of the Cake, by Healy/Bugat, and Bo Friberg’s Professional Pastry Chef. If you would like me to look up anything, just ask .