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Motif treats to enjoy after festival ends

This week's recipes are inspired by Motif, and include Jamaican banana bread and Filipino yema cake
From the Kitchen by Joyce Walter

Moose Jaw and area residents will be heading to Happy Valley Park this weekend to partake of the entertainment and food offered at Motif, a summer festival that is returning to the park this year.

Many different cultures will be represented and from past experience, the following treats might just be on the menu at the food pavilions. If they are not, they may be made at home and enjoyed just as much.

• • •

Jamaican Banana Bread

2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe bananas
1/4 cup plain or pina colada yogurt
3 tbsps. dark rum
1/2 tsp. vanilla extract
1/2 cup flaked sweet coconut
cooking spray
1/2 cup powdered sugar
1 1/2 tbsps. fresh lemon or lime juice

Preheat oven to 350 degrees F.

Place flour, baking soda and salt in a bowl and whisk to combine.

Place sugar and butter in a large bowl and mix until blended and light. Add eggs, one at a time, beating after each one.

Add mashed bananas, rum, yogurt and vanilla and beat until blended. Add flour and mix until just moist. Stir in 1/2 cup coconut and mix.

Coat a 9x5 inch loaf pan with cooking spray. Add batter and sprinkle with 1 tbsp. coconut. Bake for one hour or until a toothpick comes out clean.

Cool in pan for 10 minutes on a wire rack. Remove from pan onto rack.

Combine juice and powdered sugar. Drizzle over warm bread. Cool completely before slicing.

• • •

Filipino Yema Cake


2 large eggs, separated
1/2 cup sugar
1/2 cup butter at room temperature
1/2 cup milk
1 cup cake flour
2 tsps. baking powder
1 tsp.vanilla extract
Yema Frosting:
2-14 oz. cans sweetened condensed milk
4 egg yolks
4 tbsps. butter


1/2 cup almond slivers
1 cup grated cheese

To make the cake, preheat oven to 400 degrees F. Line bottom and sides of an 8 inch round pan with parchment paper.

Beat egg whites for 2-3 minutes until soft peaks form. Add 1/4 cup sugar, a tablespoonful at a time. Beat continuously and continue beating until it forms stiff glossy peaks. Set aside.

In a separate bowl, cream butter and 1/4 cup sugar until light in colour. Add egg yolks, one at a time. Beat 2 minutes. Add milk, flour, baking powder and vanilla and beat until smooth.

Gently fold in 1/3 of meringue to egg yolk mixture. Then add remaining meringue and fold until combined.

Pour into pan and bake for 30 minutes or until toothpick comes out clean. Cool in pan for 10 minutes before removing to a cooling rack. Remove parchment paper and cool.

For the frosting, combine milk and 4 egg yolks. Whisk until blended and evenly coloured.

Heat butter until slightly melted. Add egg yolk and milk mixture and stir to combine. Cook, stirring regularly scraping sides and bottom with a spoon for 15-20 minutes or longer until mixture thickens to a spreadable frosting paste. Remove from heat and allow to cool.

Cut cooled cake in half horizontally. Spoon 1/4 of the frosting between layers and then onto tops and sides of full cake. Gently tap almonds to the sides of the frosted cake. Sprinkle grated cheese on top. Chill in refrigerator before serving.

Joyce Walter can be reached at

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