Mom Deserves a Delicious Homemade Dessert on Her Special Day

Your mom is sure to be impressed by this sweet treat. JeanMarie Brownson/TNS

The mothers I know say that the best gift on Mother’s Day is spending time with their children. I’d also suggest they would appreciate a homemade treat.

Enter this easy, super versatile butter cake, infused with vanilla and just the right amount of sugar. A hand mixer, measuring cups, and a springform pan are the only special equipment needed. Serve wedges of the cake with a light dusting of powdered sugar, or a scoop of ice cream, or a drizzle of caramel or chocolate syrup.

My dream version uses cake flour for a tender crumb and a little semolina flour for an interesting texture and flavor. Semolina flour, made from durum wheat, tends to be coarser and more golden in color than all-purpose flour. Durum wheat makes the best pastas and couscous because it is high in gluten, which helps pasta keep its shape. A slight, nutty aroma emanates from the bag when it is opened. Replacing some of the cake flour or all-purpose flour with semolina makes a cake that readily welcomes a vanilla syrup application, adding flavor and moisture.

For a fresh, simple presentation, fold finely chopped or coarsely pureed fresh mango into some whipped cream sweetened with confectioner’s sugar. Serve this mango cream alongside wedges of the cake.

Alternatively, impress Mom with your pastry chef skills by serving her a wedge of the cake on top of a pile of mascarpone whipped cream. Top the cake with a fresh fruit compote and generous sprinkle of crunchy bits, such as crumbled shortbread cookies.

Semolina Butter Cake With Whipped Vanilla Mascarpone, Fruit, and Crunchy Bits

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

Makes 8 servings

• 1 cup cake flour
• 1/2 cup fine semolina flour (or more cake flour)
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon 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 (recipe follows)
• Pineapple-orange compote (recipe follows)
• Crumbled shortbread cookies, optional
• Fresh mint sprigs

Heat oven to 350 degrees F. 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.

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

Beat butter in a large bowl with an electric mixer until light. Gradually beat in sugar and continue beating until creamy, about 5 minutes. One at a time, beat in eggs, beating well after each addition. Beat in 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.

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.

Meanwhile, for syrup, put sugar and 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 vanilla.

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.

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

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 diced fresh pineapple
• 1/2 cup diced orange or tangerine segments
• 1/2 cup blueberries or raspberries
• 2 tablespoons sugar
• 1 tablespoon orange-flavored liqueur

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

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