• Preheat the oven to 350 ºF (175 °C). Butter an 8-inch springform pan with removable bottom and line the bottom with parchment paper. Set aside

Sweet crumble topping

• In a small bowl, combine the ingredients for the crunchy sugar topping. Mix them with a wooden spoon until a soft cookie dough forms. Set aside.

Black currant cake

• In a medium bowl, whisk together the flour, ground almonds, baking powder, and salt. Set aside.
• In a large bowl, using an electric handheld mixer, cream together the butter, the sugar, the vanilla, and the almond extract for several minutes until they are fluffy and well mixed.
• Add the egg and beat it in. Incorporate the milk.
• Add the whisked dry ingredients and stir everything together on low to form a smooth cake batter.
• Pour the cake batter into the prepared springform pan. Smooth it out.
• Scatter the black currant berries over top, then pieces of the soft crumble topping and the sliced almonds.
• Bake the cake on the middle rack of the oven until the edges are golden brown and a cake tester inserted in the middle comes out clean. It took about 60 minutes for this cake to bake properly in my oven.
• Let cool slightly before running a knife around the edge of the cake and then unclipping the springform to release the sides. Transfer the cake to a wire rack to cool completely.
• Serve plain or with ice cream if desired.