Method

1. Preheat the oven to 180°C. Line a 20 cm square tin with baking paper
2. In a mixer beat butter with the sugars until light and fluffy.
3. Mix in the vanilla and then eggs, one at a time, beating well after each.
4. Sift over the flour, cocoa powder, baking powder and salt and mix to combine.
5. Lastly mix in the chopped almonds.
6. Spoon the batter into the prepared tin and bake for 25-30 minutes until the top is firm and a skewer inserted comes out clear.
7. Allow to cool before dusting with icing sugar and cutting into pieces.
8. Store in an airtight container.