Semolina Butter Cake

Makes: 8 servings

Note: You can substitute all-purpose flour and forgo the cake flour and semolina flour. The texture will be slightly denser.

1 cup cake flour

1/2 cup fine semolina flour (or more cake flour)

3/4 teaspoon baking powder

1/2 teaspoon each: baking soda, salt

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup sugar

2 large eggs, beaten

1 tablespoon pure vanilla extract

1 cup plain Greek yogurt

For the vanilla syrup:

1/3 cup sugar

1/3 cup water

2 tablespoons orange-flavored liqueur or rum

1 1/2 teaspoons pure vanilla extract

For plating:

Whipped vanilla mascarpone (see recipe)

Pineapple-orange compote (see recipe)

Crumbled shortbread cookies (optional)

Fresh mint sprigs

1. Heat oven to 350 degrees. Use vegetable shortening or nonstick spray to coat the bottom and sides of an 8-inch springform pan. Line the bottom of the pan with a round of parchment paper. Spray the paper.

2. Whisk together flours, baking powder, baking soda and salt in a small bowl.

3. Beat butter in a large bowl with an electric mixer until light. Gradually beat in 1 cup sugar and continue beating until creamy, about 5 minutes. One at a time, beat in eggs, beating well after each addition. Beat in 1 tablespoon vanilla. Alternately beat in flour mixture and yogurt in three additions. Beat just until the flour is moistened. Do not overmix. Scrape batter into prepared pan.

4. Bake until the cake comes away from the sides of the pan and a pick inserted in the center comes out clean, about 55 minutes. Let cake cool in pan on a wire rack for 10 minutes.

5. Meanwhile, for syrup, put 1/3 cup sugar and 1/3 cup water into a small saucepan. Boil over medium heat, covered, until sugar is completely dissolved, about 3 minutes. Remove from heat. Stir in liqueur and 1 1/2 teaspoons vanilla.

6. Use a pastry brush to gently brush the warm syrup over the top of the warm cake, letting it slowly soak into the cake. Cool cake completely. Unmold the sides of the pan.

7. Spoon some of the vanilla mascarpone onto a serving plate. Top with a wedge of cake. Top with fruit compote. Sprinkle everything with crumbled cookies. Garnish with mint and serve.

Whipped Vanilla Mascarpone

Makes: About 1 1/3 cups

1/2 cup whipping (heavy) cream

1/2 cup mascarpone

1 or 2 tablespoons confectioners’ sugar

1 to 2 teaspoons pure vanilla extract

1. Put cream into a small bowl. Beat with an electric mixer until soft peaks form. Beat in mascarpone and sugar until soft peaks form. Beat in vanilla. Use right away or refrigerate, covered, up to several hours.

Pineapple-Orange Compote

Makes: 2 cups

1 cup small dice fresh pineapple

1/2 cup diced orange or tangerine segments

1/2 cup blueberries or raspberries

2 tablespoons sugar

1 tablespoon orange-flavored liqueur

1. Mix all ingredients in a small bowl. Let stand at room temperature about 30 minutes. Or, refrigerate covered for several hours.