1 1/2cupsall purpose flouruse the fluff, scoop and level method of measuring
1stick1/2 cup unsalted butter, at room temperature
2eggsat room temperature
1/4cupfresh tangerine juiceabout 1
zest of 3 tangerinesdon't skimp
for the frosting
1/8cupfresh tangerine juice
zest of 1 tangerine
Set oven to 350F
Mix the flour, baking powder, baking soda, and salt together in a small bowl. Set aside.
Cream the butter and the sugar together until fluffy.
Beat in the eggs, one at a time. Mix in the zest and extracts.
Mix the tangerine juice with the buttermilk.
Add the dry ingredients alternately with the wet ingredients to the mixer, beginning and ending with the dry. Mix until just combined. If using a stand mixer, give it a final stir by hand.
Turn the batter into a 8x8 square baking pan. I line mine with parchment paper with overlapping edges for easy removal. If you don't use parchment, lightly spray the pan.
Bake for approximately 40 minutes until a toothpick inserted in the center comes out without wet batter clinging to it. Let cool before frosting.
To make the frosting, beat the creme fraiche and tangerine juice together, along with the extract. Add enough confectioner's sugar to make a nice spreadable frosting. Add more juice if it is too thick.
Frost the cooled cake and top liberally with the tangerine zest.
https://theviewfromgreatisland.com/fresh-tangerine-cake/ December 17, 2013