1. Preheat the oven to 350 F (180 C).
2. Butter a 9″ springform pan, then line the bottom of the pan with parchment.

Make the cardamom streusel:

1. If using whole cardamom, press on the cardamom pods so that they split. Remove the green outer covering, then crush the seeds in a mortar or pestle or spice grinder to a fine texture.
2. To make the streusel, In a small bowl, mix the flour, brown sugar and cardamom together until the sugar is evenly distributed in the flour.
3. Pour in the melted butter, then use a fork to toss the ingredients together. Stir everything together until the crumbs start to form.
4. Cover the bowl, and refrigerate the mixture until you’re done prepping the cake.

Make the cake:

1. Cream the butter and sugar together in a stand mixer or in a bowl with a hand mixer until it’s light and fluffy.
2. Scrape down the bowl, then add in the eggs, then the cream and amaretto and mix until combined. It’s okay if the mixture looks a little curdled.
3. Mix the flour, almond flour, baking powder, and salt in a bowl. Pour all but a couple tablespoons of the flour mixture into the butter mixture.
4. Fold the flour into the butter until the flour just disappears and you have a smooth batter.
5. Toss the black currants with the rest of the flour to coat them.
6. Fold the berries into the batter with a few turns to distribute them well throughout the batter.
7. Smooth the batter in the prepared pan.
8. Scatter the streusel over the top of the cake.
9. Bake for 30-35 minutes until the streusel is golden brown and the center of the cake bounces back when you touch it. If you do a toothpick test, poke a toothpick into the middle of the cake ; it will come out clean when it’s done.
10. Cool the cake 5 minutes, then release the ring on the springform. Take the cake off it’s base, and transfer the cake to a wire rack to cool completely.
11. When you’re ready to serve, whip the remaining cream with the raspberry jam until it holds its shape. Serve a slice with a generous dollop of cream on top.