1. For the shortcrust, quickly knead the flour with the baking powder, cold butter, sugar and egg and chill for 30 minutes.
2. For the filling, bring the milk to the boil with the granulated sugar and vanilla sugar, sprinkle in the ground poppy seeds and semolina and cook for 3-4 minutes, stirring constantly; let cool.
3. Stir the eggs, lemon zest and raisins into the cooled poppy seed mixture.
4. Roll out the pastry on a lined tray (about 30x40 cm), turn up the edges slightly and spread the filling evenly over it.
5. Bake in an oven preheated to 180 °C for 40-45 minutes until the filling is set.
6. Once cool, cut into squares and serve dusted with icing sugar.
Tip: Freshly ground poppy seeds are best - old ones can taste bitter, so always taste them first.
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