Raisin and Frangelico Crumble Cake

I first had this cake in Venice in 2007 and have been playing with the recipe for it ever since.  In case you dont want to use the Frangelico, take it out and substitute in Vanilla Extract.  Amazing with coffee !!!

200gm – Almond Meal
2 Eggs
3/4 cup – Sugar
2 Tblspoon – Frangelico
250gm – Butter softened
2 cups – Plain Flour
1/2 cup – Raisins

Pre-heat the oven to 180c.
Cream the butter and sugar in the mixer.

Add the eggs and mix well, then the Frangelico.

Add in the flour and then the Almond meal.  Do not over work at this stage.  It should form a rough dough.

Grease a 11 inch cake tin.  Press half the pastry into the bottom of the cake tin until flat.

Add in the raisins on top of this layer (note – if you want a stronger frangelico flavour in the cake, pre-soak the raisins in additional frangelico prior to this step) and then add in the rest of the pastry on top and press into the cake tin.

This is a peasant cake, if your expecting it to look perfect you will be dissappointed.  Bake for roughly 40-60 minutes depending on the thickness of the cake until golden brown.

Serve warm or room temperate with ice-cream or cream.

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