Preheat the oven to 350°F (175°C), top and bottom heat.

In a large bowl, combine the ground almonds, sugar, grated lemon zest, and a pinch of cinnamon (about 1/2 teaspoon). Mix well.

Beat the eggs, add them to the mixture, and use a rubber spatula to stir until fully combined. Grease a round cake pan (about 8 inches/20 cm) with butter and pour in the batter. Bake for 40-50 minutes, until the top is lightly golden.

When done, remove the cake from the oven and let it cool to room temperature before removing from the pan.

Print a template of the Cross of Santiago, place it on top of the cake, and dust with powdered sugar using a fine mesh sieve. Carefully remove the template, and your cake is ready to serve.

Easy, right? I hope you enjoy it as much as I do!