Grease the inside of two 4 inch spring form cake tins. Line the bottom with baking parchment.

Place the butter in a small pan over a low heat and melt. Alternatively melt in the microwave.

In a medium bowl combine the melted butter with the cookie crumbs and the salt.

Divide the base mix into two and press into the bottom of each cake tin to form an even layer. Refrigerate for ten minutes.

Combine all ingredients in a small saucepan over a medium heat.

Cook until the red currants start to lose their shape and the sugar has completely dissolved.

Allow topping to cool completely.

In a high speed blender combine all the ingredients and blend until smooth.

Divide the mix between the two prepared cake tins.

Tap the tins lightly on the kitchen surface to release any large bubbles. Pop the bubbles on the surface with a clean toothpick.

Place in the preheated oven for 35 minutes. The tops should be just starting to turn golden brown.

Remove from the oven and allow to cook for 20 minutes. Once cool, place in the fridge for two hours minimum before removing the cakes from their tins.

Divide the topping between the two cakes and serve. A grating of fresh orange zest is a nice touch too.