I figured I haven't made much bread here on The Sunday Pastry, and it is a very go-to thing to make on a Sunday morning. I think most people agree that freshly baked bread is a thousand times better than the stuff sitting out on your counter or in the supermarket isle. Nothing can beat fresh bread: bagels, brioche, you name it! So, I stumbled across a beautiful new blog this week called Slovakia For the Soul, which was full of beautiful photography, (and I have to say I pinned probably her whole website!). This recipe in particular intrigued me because of the cardamom layers. Cardamom is something I don't bake with it often, if at all, so the recipe had me digging into the back of the spice cabinet trying to find it!
I'm very pleased with my results, and this bread is great to kick back and relax with on a Sunday morning!




Braided Cardamom Bread

From, with edits to: Souvlaki For the Soul

For the Bread:
200ml milk
60g butter
1 x 7g sachet (packet) of yeast
400g plain flour
60g caster sugar
pinch sea salt


Combine the milk and butter in a saucepan over a medium heat and allow the butter to melt and the mixture to come to a lukewarm temperature. (If it heats too much cool it down by pacing the saucepan in a sink with cold water).
In a separate bowl combine the yeast, flour, sugar and salt. Make a well in the center and pour the milk/butter mixture in. Mix thoroughly until you have a dough. (You may need to add a little more flour here to stop the dough from being sticky).
Turn the dough onto a clean surface add a little more flour and knead for 5 mins until smooth and elastic. Transfer the dough to a clean bowl, cover with plastic wrap and a tea towel and allow to rise for 1 hour in a warm place.
Preheat your oven to 190 deg C and butter and flour a 22cm bundt cake tin and set aside.

For the filling:
100g butter softened
1 tsp ground cardamom
50g sugar

Prepare the filling by beating the softened butter, cardamom and sugar in a bowl. Set aside.

For the Assembly:
1 egg, lightly beaten
80g shelled pistachios, roughly chopped (salted is ok)
2 tbsp pomegranate molasses (optional)

Remove the risen dough, punch it out with your fist and roll into a large rectangle measuring approx. 40cm x 30cm in size. Spread the cardamom/butter mixture over the dough, sprinkle 3/4 of the pistachios and drizzle the pomegranate molasses. With the long end facing you roll the dough into a long cylinder/sausage shape. Starting about 1 inch from the top with a very sharp knife, cut down the length of the center of the rolled dough to expose the layers and filling inside. Alternate the two long pieces of dough over each other and shape into a ring. Gently place into the greased baking tin, brush with beaten egg and sprinkle any remaining pistachios on top.
Bake for 25-30 mins until golden. Allow to cool in the tin for ten minutes before gently removing. Allow to cool for a further half hour before slicing and serving.

I know pomegranate molasses can be hard to find, so I found a great recipe for it here. Its pretty easy to whip up. I left out the lemon juice though, and I highly suggest doing so.

Mmmm this bread makes the kitchen smell amazing, perfect for a weekend morning.
Last weekend, I was up at my cabin for a family friend's birthday. Of course, for pastry people like myself, that means it's time to whip out the turntable and create a cake.
I made this red velvet cake this summer, and didn't get around to posting it (like many other things recently... oops). So I decided to go back to it, as this was our family friend's favorite cake.

 Just a nice picture of the view from my cabin.

The original recipe calls for halved raspberries in filling between the layers of cake. So, I put a half pint of raspberries on the grocery list. To my frustrating dismay, every single one was a grey-ish red with some mold specks. I just then remembered that raspberries are not in season. This brings me to another point many people tent to forget: when developing and recipe with fresh ingredients, it's so important to know whats in season. So, setting the raspberries aside, I continued with a traditional red velvet cake. It was an instant favorite!


Red Velvet Cake

Adapted from: Bon Appetit

For the cake:
2 1/2 cups flour
2 Tbs cocoa powder
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 cup buttermilk
1 Tbs red food coloring
1 tsp distilled white vinegar
1 tsp vanilla paste or extract
1/2 cup unsalted butter
2 eggs

Preheat the oven to 350 degrees F. Cut a two 9 inch round of parchment to fit in the bottom of two 9-inch-diameter round cake pans. Butter and flour the bottom of each, then place the parchment paper at the bottom of both and butter and flour the parchment. In a medium bowl sift together the flour, cocoa powder, baking powder, and salt. In another medium bowl whisk buttermilk, food coloring, vinegar, and vanilla to combine. With a handheld electric mixer beat together butter and sugar in a large bowl. Add eggs one at a time. Beat in dry ingredients in thirds, alternating with buttermilk mixture. Divide batter between the two pans.

For the Frosting:
2 8oz packaged cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 Tbs vanilla extract
2 1/2 cups powdered sugar

Using a handheld electric mixer, beat cream cheese and butter together in a large bowl. Beat in vanilla and sugar until smooth.

For the Assembly:
blueberries (optional)
powdered sugar (optional)

Place cake layer, bottom side down onto turntable (or work surface, but if you don't have a turntable I would suggest you should get one). Spread approximately 1 cup of frosting on this layer. Place the next cake layer top side down and spread remaining frosting on the top and sides of cake.

For help with frosting a cake here is a great video. (The frosting starts at 22:15) You can skip a crumb coat if you want, but I never do because a crumb coat makes the cake look cleaner. If you are worried about running out of frosting just make a double batch!




So, I hope you enjoy this late post! The cake is always a favorite and I highly recommend it for birthdays. I have another post coming your way this week, so stay tuned!


This weekend wasn't quite what I was expecting schedule wise. I got appendicitis on Friday, and had to go to the hospital to remove it. So this weekend I was just laying around my house to recover, so I was pretty bored. However, I did get in a nice amount of Netflix and got through a season of Orphan Black, which is a show that I would highly recommend. There are also no pictures this week because I'm just not quite psychically feeling up to it yet but I plan on updating the post later on.

I did as well get off the couch long enough to whip up some really good fall cookies. I wanted to incorporate fall tastes into an amazing chewy cookie. After a lot of adding spices and testing out dough, I am very happy with the results and I think you will be too!

Chewy Chai Cookies

Adapted from: McCormick
Makes 4 1/2 dozen


For the Tea:
1/4 cup water
2 black chai tea bags

Boil water in microwave. Steep with two tea bags until water is cold (about 15 minutes).

For the cookies:
 2 3/4 cups flour
2 tsp. creme of tartar
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups sugar
1 cup (2 sticks) butter, softened
2 eggs
1 teaspoon vanilla
2 tbsp. chai tea
1/8 tsp. cinnamon
1/8 tsp. crushed cloves
1/8 tsp. crushed anise seeds

Additional sugar, for rolling

Mix flour, cream of tartar, baking soda and salt in large bowl. Set aside. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add eggs; mix well. Add vanilla, tea, crushed cloves, cinnamon, and anise and stir to combine. Gradually beat in flour mixture on low speed until well mixed. Refrigerate dough 2 hours or until firm.
Preheat oven to 400°F. Shape dough into 1-inch balls. Roll in additional sugar. Place 2 inches apart on baking sheets.
Bake 6 to 8 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.


These cookies are perfect for a quick snack, and have an true chai flavor with the chewiness of a sugar cookie.
Enjoy!