To begin, preheat your oven to 175°C (350°F). Grease a 20 cm (8-inch) round cake pan with butter and line the bottom with parchment paper to prevent sticking. This will help the cake release cleanly after baking.

In a large mixing bowl, combine the almond flour and granulated sugar. Mix them well to ensure the sugar is evenly distributed, which will give the cake a balanced sweetness throughout.

Zest the lemon finely, avoiding the bitter white pith. Add the lemon zest and cinnamon to the almond-sugar mixture. Stir these in well, as the lemon zest and cinnamon bring a fragrant aroma and authentic flavour to the cake.

In a separate bowl, crack the eggs and beat them lightly with a fork until the yolks and whites are just combined. Do not overbeat, as this cake does not require a lot of air in the batter.

Pour the beaten eggs into the almond mixture. Using a spatula, fold the ingredients together gently until fully combined and you have a thick, smooth batter. Avoid over-mixing to maintain a tender texture.

Transfer the batter into the prepared cake pan, spreading it evenly to ensure a smooth top. The batter will be thick, so use the spatula to level it gently. Tap the pan lightly on the counter to release any air bubbles.

Bake the cake in the preheated oven for 30-35 minutes or until the top is golden brown and a toothpick inserted into the centre comes out clean. The edges will also pull slightly away from the pan when done. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Once the cake has cooled, place a cut-out of the cross of St. James (optional) on the cake's centre. Dust the cake generously with powdered sugar, then carefully lift the cut-out to reveal the iconic design. Serve slices on their own or with a side of fresh fruit or a dollop of whipped cream for a truly authentic touch.