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Preheat the oven to 350°F (175°C). Grease a 10-inch (25 cm) springform pan with butter.
Pulse the almonds in a food processor until finely ground, however be careful not to turn the mixture to almond butter by over processing.
Beat the egg and sugar until the mixture is pale and creamy, then add the lemon zest, liquor, and cinnamon.
Fold in the ground almonds using a rubber spatula and pour in the almond cake batter.
Bake for 30-40 minutes, until the cake is golden brown and a toothpick comes out clean. If it's not baked at 30 minutes, cover the cake with aluminum foil and bake for 5 more minutes, then test again.
Allow the cake to cool in the pan, and then transfer to a serving dish.
Print out a cross of Saint James, cut it out, and place on the cake. Decorate with powdered sugar, then remove the cross stencil.
Serve the cake in slices with the fresh fruit if desired.