Santiago cake with eco lemons, nuts and marcona almonds.

Preheat the oven to 175 °C top and bottom.
Wash the lemon and grate the skin, only the yellow part.
Put the almond flour, sugar, cinnamon and lemon peel in a bowl and mix with a spatula.
Let’s add the eggs one by one and stir everything together, so that it is well mixed.
Take a 28 cm mold and spread butter all over the inside of the mold.
Pour in the dough, spread the base well.
Bake for 45 minutes, poke and if it comes out dry it will be cooked.
Remove and let cool.
When cold, decorate with dried fruits as you like.
If you want to make a template, put it on top of the cake and sprinkle icing sugar on top, remove the template and you will have the desired silhouette.