Preheat the oven to 180°C. Grease and line a deep, round 20cm tin (8 inch).

Make the crumble topping first – rub the butter into the flour then stir in the gingers and sugar. Put in a shallow dish in the freezer to keep cold as you make the cake batter.

Beat the sugar, butter and lemon zest for the batter together until light and fluffy. The sugar won’t dissolve like caster sugar does but it should pale down and begin to dissolve.

Crack in the eggs, sift over the flour and ground ginger then gently beat to combine, pouring the lemon juice in as it beats. Stop as soon as it becomes a smooth batter.

Place half the mixture in the cake tin then scatter over the berries, spreading the remaining batter on top. Don’t worry – it looks a mean amount but it really does rise well with the eggs and raising agent in the flour.

Sprinkle over the crumble topping then bake for 40-45 minutes until it is well risen, the centre just springs back and a skewer comes out clean (as long as you avoid the berries). I like to place this cake on the lower of the two middle shelves in my oven – i.e. it sits about a third of the way up from the bottom. I prefer a lower, slower bake for the best rise and crumb texture.

Cool completely in the tin before removing and transferring to a serving plate.