Preheat oven to 220 C / Gas 7. Lightly grease a 25cm springform tin.
Combine all the ingredients for the base in a bowl. Mix to form a ball, place onto a work surface and knead until smooth and elastic. Roll out a circle and line the bottom of the prepared springform.
Bake in the preheated oven for 10 minutes. Remove from the oven and let cool in the tin. Reduce oven temperature to 170 C / Gas 3-4.
Meanwhile wash currants, remove sprigs and drain well.
Sprinkle base with semolina or breadcrumbs.
For the meringue beat egg whites in a clean bowl until soft peaks form. Slowly add sugar continuously beating until egg whites are very stiff and shiny. Carefully fold in currants and spread mixture evenly on top of the cake.
Bake for 1 hour. Leave in the in till completely cool. Before removing from the baking tin, loosen the sides with a knife.