Marble cake

This is one of my grandmother's recipes and because of that it's special to me. She is the one who taught me most of my baking (and some cooking) skills and her passion for cakes is infectious. Even at the proud age of 80 she still bakes tarts and cakes and the odd layered one with freshly whipped cream or butter cream for special occasions. Can't take that away from her!
I am not sure how it started, whether it was my grandfathers love for cake or her passion for baking first (classic chicken/egg situation) but either way they complemented each other. He liked his slice of cake and a hot cup of coffee in the morning for breakfast. Not a slice of bread or toast: CAKE. It gave my grandmother a reason to bake cake at least once a week.

MARBLE CAKE

200g butter
250g sugar
1 Tsp vanilla sugar
pinch of salt
4 eggs
500g self-raising flour
1 Tsp baking powder
1/8 l milk
100g sliced almonds
3-4 Tbsp cocoa powder
2-3 Tbsp rum or amaretto
100g dark chocolate

Pre-heat the oven to 175°C. Cream the butter, sugar, vanilla sugar and salt. Add the eggs one at a time. Sift the flower and baking powder. Add to the mixture, adding the milk when it becomes too thick. Separate in two lots: add the sliced almonds to the first and the cocoa and rum/amaretto to the other and mix well. Now butter your baking tin and fill with the vanilla layer, followed by the chocolate layer. To create the marble effect use the handle of a spoon, chop stick or a bamboo skewer and swirl it around in the mixture. Bake for 40-50 minutes. Leave to cool. Melt the chocolate over a bain marie and glaze the cake.