Add flour to a large bowl
Cut butter into small cubes and toss into the flour
Using your hands, mix the flour and the butter into a nice crumbly texture
Add the sugar, grated nuts, baking powder, lemon zest and mix thoroughly
Beat the eggs and add along with the lemon juice
Knead the dough thoroughly. then let it rest for at least 30 minutes in the fridge
Divide the dough into thirds
Roll out the first third into a spring form bottom and set up the form
Take the second third and roll it into a sausage long enough to go around the inside rim and press it into the side of the form
Using a fork, puncture the bottom evenly all accross, then set the whole thing aside in the fridge
Taking the last third of the dough, roll it out into a rectangle big enough to make the lattices
Here comes one of Chef's tricks
Put this rolled out dough on a baking sheet lined with parchment paper and stick it into the freezer for 20 minutes; it will make it a whole lot easier to make and handle the lattice work.
Remove the spring form from the fridge and cover the bottom with the raspberry jam
Take the lattice dough and cut it into strips
Place a series of strips across the torte spacing them the witdth of the strips and trimming them as necessary
Fold back every other strip in such a way that you can place the first opposing strip at an angle of about 60
Fold the folded back strips back to where they belong and fold back their countereparts
Repeat the above steps until you have completed the lattice work across the torte
Bake the torte in the oven, preheated to 180 - 200 °C, until you get a nice golden brown