Mix the sugar, margarine, nuts, egg, cocoa, cinnamon, cloves and schnapps together well. Gradually add the flour and baking powder and make a batter. Shape the dough into a ball and let it rest briefly.
Grease the springform pan (28 cm diameter) well and press 2/3 of the dough into the mold. Create a small border here.
Spread the raspberry jam on the base in a thickness of approx. 2-3 mm.
Form a grid from the last 1/3 of the dough. Place the grid on the jam. Alternatively, you can use a cookie cutter to place dough motifs on the jam. Bake the Linzertorte at 175 ° C for approx. 40 minutes.