• Generously butter and flour a 12 cup Bundt pan. Preheat the oven to 350 °F.

Cake Batter

• Puree 8 oz golden beets with the juice and finely grated zest from 1 orange. You should have 1 ½ cups of puree (add orange juice to bring it up to 1½ cups if needed).
• Combine 18 oz granulated sugar, 10 ½ oz vegetable oil, 4 large eggs, 1 teaspoon vanilla extract and 1 teaspoon orange extract in a mixer bowl. Beat on medium low for 2 minutes to emulsify the oil and eggs.
• Sift together 4 ½ oz cake flour, 5 oz all purpose flour, 2 teaspoons baking powder, and ½ teaspoon table salt. Whisk 2 ½ oz almond flour into the dry ingredients.
• With the mixer running on low speed, alternate adding the dry ingredients and the beet puree to the egg mixture. Scrape the bowl between additions.
• Pour the batter into the prepared pan and bake until the center springs back when lightly pressed or a toothpick inserted in the center comes out with moist crumbs, about 45 minutes.

Make the glaze

• Whisk together 6 oz confectioner sugar, finely grated zest from 1 orange and 1 ½ oz orange juice. The glaze should have the consistency of pancake batter.

Finish the cake

• Cool for 10 minutes in the pan before inverting onto a cooling rack set over a clean sheet pan.
• Pour the glaze over the cake while its still slightly warm. You can scoop up the glaze from the pan and reapply to uncovered parts of the cake or you can leave the glaze with a drip pattern.
• Cool to room temperature and allow the glaze to set before transferring to a serving plate. The cake will keep at room temperature for 4-5 days.