crunchy red currant cake

This may be a pie of sorts, this may be a cake, whatever it is it turned out delicious (and that's all that bobbaloos and me alike care about) with a perfect levelling between sweet and sour. I'm not a fan of red currants in general - the reasons for that are probably a blend of too many hours picking them shrubs at our summer house when a child (for a measly monetary compensation, that has left me scarred for life I fear) and too sour, sharp, unpleasant flavour for my palate -

but I had a couple of boxes of them in the freezer (playing in a very similar league to those vintage cherries) and I wanted to use them for something edible, something nice. Something summery. Hence this cake-pie-thing. I'm in the mood for a recipe, here goes;

Crunchy red currant cake


Preheat oven to 200 degrees C.

4,5 dl white flour
1 dl caster sugar
1 tsp baking powder
150 g liquid butter/oil
1 egg

Mix well together and then spread the mixture in a roasting pan of approx. 20 x 30 cm (200 x 300 mm) size.

4-5 dl red currants (it works well to mix with other berries, raspberries for example)
1,5 dl caster sugar (you might want a bit more or a bit less)

Blend carefully together. Then spread the red currants over the mixture in the pan.

3 dl rolled oats
1,5 dl caster sugar
1 tsp vanilla sugar
4 tsp cinnamon
100 g melted butter/oil

Melt the liquid butter/oil. Add the rest of the ingredients and mix well together. Then spread on top of the red currants (it won't cover the berries completely but let them simmer).

Bake for about 20 minutes. Let the cake cool. Then cut into serving pieces (which also freeze well). Even more enjoyable served with whipped cream (or ice cream).