Tender, moist and delicous cake made with mango
Cut the Mango into even pieces and mix with the sugar, and place in a pan.
Place the pan oven medium heat and let cook for about 3 minutes after it starts to simmer, Turn heat off and allow to cool for about 15 minutes
Strain the syrup and reserve for soaking syrup later on, Place the cooked Mango in a food processes and puree until completely smooth.
Pour the puree in a container and refrigerate until use.
Preheat oven to 350F. Grease a 12 cup bundt cake. Make sure all the ingredients are at room temperature.
In a bowl, combine the flour, potato starch, salt, baking soda and Cayenne pepper whisk to combine and set a side.
Combine the Mango Puree, Sour Cream, and vanilla extract and whisk to combine
In a bowl of a standing mixer fitted with the paddle attachment, mix the butter,sugar and orange zest on medium speed for about 3-4 minutes.
Add the egg yolks and eggs one at a time making sure each egg had fully incorporated before adding the next one. Scrap the sides and bottom of the bowl with a rubber spatula.
Add the flour mixture alternating with the sour cream mixture in 3 or 4 additions, starting and finishing with the dry. After adding the last part of the dry mixture, stop the mixing and using a rubber spatula, scrap the sides and bottom of the bowl to make sure all the ingredients are fully incorporated.
Fill the greased pan and bake on the middle rack for 50-55 minutes, or until a tooth pick comes out dry when inserting in the center of the cake.