Let us consider that type of cake which has a layer of almond paste in the centre. It may be simnel cake or a rich slab cake. Which is the best way to insert that layer of cake? The usual procedure is to mix the almond paste, weigh off and chaff each piece round, then pin it out to the required size, finally placing this ’heavy’ layer of almond paste on a much lighter cake batter. Does this almond paste layer not try its best to sag during baking? And it is successful too often! Instead of preparing a paste, sprinkle the dry ingredients, about half an inch thick, on the batter forming the bottom half of the cake. During baking, moisture, which is usually driven off, actually doughs up the paste for you. Thus you do not require any eggs for the paste and save time in mixing.