Process flours, icing sugar and butter to resemble breadcrumbs. Add egg. Process until dough comes together.

Turn onto a floured surface. Knead lightly.

Press two thirds of dough into tin (3cm deep, 24 x 29.5 cm lamington). Refrigerate.

Wrap remaining dough in plastic wrap. Place into freezer until firm.

Spread apple over dough base. Sprinkle with currants, brown sugar and cinnamon. Grate frozen dough over top.

Bake for 40 minutes or until firm to the touch at 180c.