Blend flax seeds and soak them in water for 5 min
Whisk flax seeds and sugar together to a fluffy mass
Whisk in the butter
Mix cinnamon, baking powder, and flour together in another bowl
Mix the contents of the two bowls together and refrigerate the dough for 30 minutes to 1 hour until it is firm
Press ⅔ of the dough into the pie dish - make sure it is evenly distributed with no thicker layer along the corner between the bottom and edge of the tin
Grate the marzipan with a coarse grater over the pie dish
Spread the blackcurrants on top of the marzipan and sprinkle with rosemary
Roll out the last ⅓ of the dough on a floured table or a piece of baking paper until it has the same size and shape as the pie tin and place it over the pie tin
Bake the cake in the oven at 200°C for 25-30 min
