MAKE THE DOUGH: To make the dough, combine all ingredients in the bowl of a food processor with the blade attachment fitted and process until they clump together and form a soft dough.

LINE THE CAKE PAN: Line a 26cm (10 in.) round springform cake tin with baking paper and grease the sides and paper with butter. Crumble the dough into the tin and use your fingers to gently press the dough evenly across the base and halfway up the side of the tin to form the edge of the cake. Place the tin in the freezer for 15 minutes while you prepare the rest of the cake.

MAKE CRUMBLE: To make the crumble, place all ingredients into a bowl and use your fingers to mix the ingredients to form a rough pebbly mixture. Place in the freezer for 5 minutes. Heat the oven to 180°C / 350°F / Gas 4.

PREPARE CURRANTS: Wash the red currants, remove from the stems, then set aside to dry on a plate lined with paper towel.

ASSEMBLE CAKE: When the oven is hot, remove the cake tin and crumble from the freezer. Scatter the red currants evenly over the base of the cake and spoon the crumble over the top, making sure it reaches all of the way to the sides.

BAKE: Bake in the preheated oven for 50-60 minutes, until the crumble is golden brown. Remove from the oven and allow to cool completely in the tin before transferring to a serving plate. Serve with whipped cream, garnished with fresh red currants.