Preparation time: 15-20 min.
Cooking time: 20-30 min.
Oven temperature: 175° C / 345° F
The middle shelf of the oven
can be frozen
100 g [3,5 oz] butter
200 g [7 oz] sugar (2 1/4 dl / 0,45 pt)
2 teaspoons vanilla extract
60 g [2 oz] flour (1 dl / 0,2 pt)
1/3 teaspoon baking powder
1 1/2 tablespoons cocoa
100 g [3,5 oz] walnuts or hazelnuts
 Cream butter and sugar and add eggs, one at a time.
 Mix vanilla sugar, flour, baking powder and cocoa and sieve the mixture into the creamed butter while stirring. Chop the nuts and mix them into the dough.
 Put the dough in a well buttered and floured small oven pan and bake as directed. Cool the cake in the pan on a grid. The cake should have a little moist and spongy consistency.
 Cut the cake into small squares and sprinkle them with powdered sugar before serving. The cakes can be stored for a few days in a cake tin.