Mango cakes with cranberry-OJ sauce

There is nothing more festive than eating a cake Flambéed right at the table - creating a drama and sensation that everyone loves during Christmas!
Here is my version of a little healthier version of a mango cake that is delicious, satisfies the appetite for a bit of theatrics and is great for entertaining any time of the year!

Ingredients:
Cake:
1 egg
50gm All purpose flour
50gm regular cane sugar
4 tbsp butter
5-6 tbsp pure mango pulp(recommendation is canned Alphonso pulp)
2tsp Baking powder
Pre-heated oven to 325F

Sauce:
1/2 cup cranberries(fresh or frozen)
1 orange zest
1 orange juice
1/4cup sugar
1 star anise

Flambé:
1 cup Bourbon or liquor of your choice
Lighter

Method:
Cake:
1. Mix the butter and sugar in a bowl until sugar is well incorporated.
Note: If your butter is right of fridge or freezer, then melt it for a few seconds in microwave. The consistency should be runny and white, it shouldn't be too warm. Then you can proceed with mixing sugar to it.
2. Now add mango pulp and mix well until incorporated in the batter.
3. Now add 1 egg and mix well until incorporated in the batter.
4. Add flour and baking powder and then mix well until incorporated in the batter.
5. Final step - pour the batter in two 4" by 1.75" pans for two small cakes OR one  4" by 1.75" for one thicker cake.
6. Bake at 325F for ~20-30 minutes. Insert a toothpick and check if it comes out clear. At that point your cake is done.

Sauce:
1. Bring all the ingredients to boil and reduce in a sauce pan on low heat. It should take about 5-7 minutes once it comes to a boil.

Flambé:
1. Warm 1 cup of Bourbon or Cointreau. Transfer the liquor in a bowl.
2. Bring the bowl to the table and ignite the liquor surface with a lighter.
3. Pour half of the liquid flame on the cakes.

Enjoy the show and savor the cakes!