Currants are member of the genus Ribes in the gooseberry family Grossulariaceae, they have long been cultivated in Europe. The berries grow in clusters on shrubs that thrive in northern climates with warm summers and cold winters. They are quite sour on their own, but when added to a sweet dessert or simmered down into a jam, they are utterly fantastic. I learnt the recipe of this redcurrant-semolina cream cake from my mother. It consists of two sponge cake layers, which are sandwiched with a thick redcurrant sauce and a buttery semolina cream filling.