Marbled Bundt Cake With Orange Liqueur And Roasted Almonds - cooking recipe

Ingredients

1 cup butter or margarine, softened + 2 tbsp
1 1/2 cups granulated sugar
1 tsp vanilla extract
5 None eggs
3 cups all-purpose flour + 1 tbsp
1 tsp baking powder
3-4 tbsp milk
1/2 lb beets, cooked and mashed
1/4 lb almonds, roasted and coarsely chopped
1/2 cup orange liqueur

Preparation

Preheat the oven to 325\u00b0F. Grease and flour a 10 cup Bundt pan. Cream 1 cup + 1 tbsp butter, 1 cup sugar and the vanilla extract. Stir in the eggs, 1 at a time. Mix 3 cups flour with the baking powder and add to the batter, alternating with the milk.
Divide the dough in 1/2. Mix 1/2 of the dough with the mashed beets and 1 tbsp of flour. Mix the other 1/2 with the chopped almonds and liqueur. Fill the prepared pan with alternating blobs of beet and almond dough. Run a fork through the mixture to create a marbling effect. Bake for about 1 hour. Remove from the oven and let cool in the pan for 10 mins on a wire rack then remove from the pan and let cool completely.
Caramelize 1/2 cup sugar in a small pan until golden then stir in 1 tbsp of butter. Remove from the heat and quickly drizzle the caramel over the cake. Leave it to set before serving.