1 Place flour in a mound on a clean work surface. Add salt then make a well in the center. Cut the cold butter into small pieces then add to the well along with eggs and sugar. Mix together with a knife until combined then quickly knead into a ball, wrap in plastic wrap and chill for about 30 minutes.
2 For the filling: Bring milk, poppy seeds, sugar, butter and lemon zest to a boil then reduce heat and simmer for about 10 minutes. Stir in raisins and almonds.
3 On a floured work surface, roll dough out thinly then use to line the base and sides of a greased springform pan.
4 Spread the cooled filling over the dough.
5 Roll out the remaining dough into a circle the size of the springform pan and place over filling, pressing edges to seal.
6 Bake on the middle rack in a preheated oven (200°C) (approximately 400°F) for 50 minutes. Remove cake from oven, let cool slightly, release from the springform pan and place on a cooling rack.
7 Mix together powdered sugar and lemon juice then pour over cake while still hot.