Tangerine ButterCream Cake

This is a very elegant cake when decorated with the Sugared Tangerine Slices.

Ingredients:
1 1/3 cups all purpose flour
2 tsp baking powder
1 1/2 cup sugar
zest of three tangerines & one lemon
2 sticks unsalted butter, softened
3/4 cup tangerine juice
3 eggs

Preheat oven to 350. Butter two 9 inch round cake pans. Line bottoms with parchment paper and butter parchment.
Sift flour and baking powder together. Set aside.
In food processor, process zests with sugar until smooth and pour into mixing bowl. Beat in butter one tablespoon at a time until smooth. Add juice and eggs. Beat smooth.
Add flour mixture and only beat until all the flour is incorporated. No more. (Over beating will produce a tough cake.)
Divide batter between pans and bake for 18-20 minutes, or until toothpick inserted diagonally comes out clean.
Cool in pans for 10 minutes and turn out onto cooling racks. Peel off parchment and cool completely.

Ice with ButterCream Icing and decorate with Sugared Tangerine Slices. Cut slices in half and gently press around sides of cake. Fill pastry bag with remaining icing and pipe a border around base of cake.