Preheat the oven to 160–170°C (325–340°F) and generously grease a round cake pan with Pork Lard.
Pulse the Blanched Almonds in a food processor until they form a very fine meal (take care not to over-process into oil).
In a small saucepan combine Granulated Sugar and Water and bring to a gentle boil, stirring until the sugar dissolves; continue to simmer until the mixture thickens into a light syrup, then remove from the heat and let cool slightly.
Lightly whisk the Egg Yolks in a bowl; while whisking constantly, slowly pour the warm sugar syrup into the yolks to temper them and create a smooth, glossy custard base.
Stir in the finely grated zest of one Lemon, a pinch of Ground Cinnamon and a small pinch of Salt to brighten and season the mixture.
Fold the almond meal into the yolk-syrup mixture until evenly incorporated, then add melted pork lard (reserve some for the pan if needed) and fold until smooth; if the batter seems too loose, gently stir in a little All-Purpose Flour to help bind it — avoid overworking.
Pour the batter into the prepared pan, smooth the top, and bake for about 30–45 minutes, or until the center is set and the top is golden (a skewer inserted should come out mostly clean).
Allow the cake to cool completely in the pan, then unmold and dust the top generously with Powdered Sugar before slicing and serving.
