Cream the butter until very soft, add the sugar, beat until light and fluffy. Add the eggs bit by bit, beating well between each addition so that the mixture doesn't curdle. Mix the spice with the flour and fold in gently. Put half of the cake mixture into the prepared tin. Leave to cool in the tin.
Next day remove the cake from the tin.
Do not remove the lining paper but wrap in some extra greaseproof paper and tinfoil until required. Brush the cake with a little lightly beaten egg white and top with the paste. Roll the remaining almond paste into eleven balls about the size of a large walnut. Stick the apostles' around the outer edge of the top and brush with beaten egg. Protect the sides with tin foil.