Making the pastry

Fit the K-Beater.

Add flour, sugar, salt, lemon zest and butter into the appliance bowl.

Mix for 2 minutes on speed 2 until combined.

Add water.

Mix for 1 minute on speed 2 until a dough has formed.

Remove the dough, flatten and wrap in plastic wrap.

Chill in the fridge for 1 hour.

Remove the plastic wrap and place the pastry on a lightly floured surface.

Roll out the dough into a circle, about 30 cm.

Line the tin with the pastry, trim the edges and prick the base with a fork.

Chill in the fridge for 10 minutes.

Preheat the oven to 190ºC.

Line the pastry with parchment paper and fill with baking beans.

Bake for 15 minutes at 190ºC until light in colour.

Remove from the oven, lift the parchment paper with the baking beans out and set aside.

Brush the pastry with beaten egg.

Bake for 15 minutes at 190ºC until light golden.

Making the filling

Add raisins into a clean bowl.

Add tea until the raisins are covered and set aside to soak.

Clean the appliance bowl and fit the Whisk Tool.

Add milk, vanilla paste and salt into a saucepan

Heat on a medium heat, stirring constantly until dissolved.

Add semolina and stir until combined.

Cook for 10 minutes, stirring occasionally until thickened.

Transfer the mixture into the appliance bowl.

Add butter, sugar and ground almonds.

Whisk for 5 minutes on speed Min until combined.

Transfer the semolina mixture into a clean bowl and let cool for 10 minutes.

Clean the appliance bowl and fit the Whisk Tool.

Add egg whites into the appliance bowl.

Whisk for 2 minutes on speed Max until stiff peaks have formed.

Add egg yolks, lemon juice, lemon zest and sugar into a clean bowl and mix to combine.

Transfer the yolk mixture into the semolina mixture and fold in by hand.

Add 1/4 of the egg whites and gently fold in.

Add the mixture into the appliance bowl.

Whisk for 2 minutes on speed Min until combined.

Drain the raisins and add into the appliance bowl.

Whisk for 30 seconds on speed Min until combined.

Preheat the oven to 200ºC.

Spread a layer of jam into the pastry case.

Add the filling and spread until level.

Bake for 40 minutes at 200ºC until the top has lightly browned.

Remove from the oven and let cool.

Sprinkle with icing sugar, using a bunny template if desired.

Serve.