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Cake Rusk – Perfect tea time Snack

Hi Friends, glad to see you all after a long time. I missed posting the recipes here and interacting with you people. I’m back with my and my family’s most favorite tea time snack – Cake Rusk. 

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Cake Rusk

 

Cake Rusk

We tasted Cake rusk for the first time after coming to US. Back in India we used to have normal rusk during tea time which is more bland in taste. It’s like a custom for most of us to have rusk or Butter Cookies to have along with tea. So when we tried cake rusk, immediately we loved it and it became a default thing to get in our grocery shopping.


When buying cake rusk became a habit, I thought of trying at home. Cake rusk is basically a cake baked twice to  make it a crisp rusk. If you haven’t tried it yet, I highly recommend to. So you know what I’m talking about and not just exaggerating.  I bet even if you make dozens of it, it will disappear in no time. So let’s see how to make this addictive Cake Rusk.

How did I make Cake Rusk

When I want to try cake rusk at home, I searched for some recipes and decided to follow the recipe from this site. You need just few basic ingredients. And instead of vanilla essence in the original recipe I crushed cardamom powder to give Indian flavor to it.

Mix all the ingredients and bake a cake. when it’s cooled down, slice it and then bake again till it becomes crispy enough.Enjoy with hot cup of tea. Actually I love the cake by itself.

Other Snack recipes in this space are

Baked Whole Wheat Methi Puri

Pazham Pori

Medu Vada

Stuffed Bread Roll

Potato & Onion Fritters

Shallots fritters

If you ever try this recipe and loved it , click pictures , share it in Instagram and tag me #lathiskitchen. I love to see and share your creation. You can also follow me on FacebookPinterest and Twitter to get updates. You can also subscribe us for free and get yummy recipes right into your inbox.

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INGREDIENTS

All Purpose Flour – 1 Cup

Eggs – 2 nos Room temperature

Butter – 1/2 Cup room temperature

Baking Powder – 1 Tsp

Sugar – 1/2 Cup

Cardamom – 1 or 2 pods

METHOD

  • Pre heat oven to 350 Deg F. Grease the cake pan and keep aside.
  • Crush Cardamom along with little sugar in a mixer. Mix this with remaining sugar.
  • Beat butter and sugar till creamy. Add eggs and beat till incorporated.
  • Sieve Flour and baking powder into it and mix gently with the spatula till fully incorporated.
  • Pour the batter in the greased cake pan and bake it in preheated oven for 40 minutes.
  • Remove the cake when it’s done.
  • After completely cooled down, slice it into 1/2 inch slice.
  • Arrange the pieces in the baking tray. reduce the oven temperature to 325 Deg F.
  • Bake the cake slices for 12 minutes. Once done, flip the slices and bake again for 10 minutes.
  • Keep an eye while baking second time. Bake till the required crispiness.
  • Enjoy with the cup of hot tea.

NOTES

  1. The rusk will be little soft once out from oven but once cooled ,it will become crispy.
  2. Keep an eye while baking second time to avoid over browning.
  3. Instead of cardamom, you can add vanilla essence.

Recipe adapted from – here

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4.72 from 7 votes

Cake Rusk

 Cake rusk is basically a cake baked twice to  make it a crisp rusk. If you haven't tried it yet, I highly recommend to.
Course Snack
Cuisine International
Keyword Baking, Cake Rusk, Snack
Prep Time 10 minutes
Cook Time 1 hour 2 minutes
Total Time 1 hour 12 minutes
Servings 20 pieces
Author Lathiya Shanmugasundaram

Ingredients

  • 1 Cup All purpose flour
  • 2 Nos Eggs Room temperature
  • 1/2 Cup Butter Room temperature
  • 1 Tsp Baking Powder
  • 1/2 Cup Sugar
  • 1 Cardamom

Instructions

  • Pre heat oven to 350 Deg F. Grease the cake pan and keep aside.
  • Crush Cardamom along with little sugar in a mixer. Mix this with remaining sugar.
  • Beat butter and sugar till creamy. Add eggs and beat till incorporated.
  • Sieve Flour and baking powder into it and mix gently with the spatula till fully incorporated.
  • Pour the batter in the greased cake pan and bake it in preheated oven for 40 minutes.
  • Remove the cake when it's done.
  • After completely cooled down, slice it into 1/2 inch slice.
  • Arrange the pieces in the baking tray. reduce the oven temperature to 325 Deg F.
  • Bake the cake slices for 12 minutes. Once done, flip the slices and bake again for 10 minutes.
  • Keep an eye while baking second time. Bake till the required crispiness.
    Enjoy with the cup of hot tea.

Notes

  1. The rusk will be little soft once out from oven but once cooled ,it will become crispy.
  2. Keep an eye while baking second time to avoid over browning.
  3. Instead of cardamom, you can add vanilla essence.

 

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28 Comments

  1. Cake rusk would taste so good with tea. Lovely share.

  2. Malini

    Lathi. I loved it. I never baked the rusk before. You gave me the confidence now. This is so perfect for me in the evening with a cup of tea. Adding to my list. Thanks for sharing dear.

    1. Thank you so much Malini..Do try..love to hear your feedback

  3. Hi, this is really a perfect tea or coffee snack. I read about rusk and toast last week. Now again your post is making me to think to bake it soon. My OTG is out from its box now. Thank you for the recipe

    1. Awesome dear..so I can expect your version of rusk too soon..Thank you

  4. Loved the idea of making rusks with cake!! Must try these when there is lot of cake leftover!! Lovely share dear 🙂 🙂

    1. Great idea of using leftover cakes… thank you 😊

  5. Lathiya , amazing share. I love cake rusk.. love it with my hot cup coffee.

    1. So true Ruchi ☺️.. thank you 😊

  6. Your rusks look perfect, Lathiya. I recently made cake rusk too, and it was so much better than store bought ones! Homemade are the best 🙂

    1. Absolutely Freda…we know what’s going inside the dish we give to our family…🙂

  7. I find cake rusk seriously addictive. Can go on dipping one after another in chai till I lose count of how many I’ve eaten. Thank you for this very yummy recipe of my favourite teatime snack.

    1. So true..I have to consciously keep it away..if not it would be finished in no time… Thank you 😊

  8. Never made a cake rusk..but your post tempts me to try one soon. Thanks for the lovely share !

    1. Thank you 😊 hope you would try soon

  9. Your reminded me of my childhood, as dad was working in bakery cake rusk was always with our tea. Homemade always better though, even dad was admitting 🙂

    1. Absolutely..homemade are always the best.. thank you 😊

  10. Perfectly baked cake rusks. I usually make cake rusk with leftover cake. Use of cardamom in cake rusk is a nice idea.

  11. code2cook

    These cake rusk are looking so crispy and light. Surely a great combination with tea or milk.

  12. sapna

    I have been planning to make cake rusk since forever. Your recipe looks perfect to try.

    1. Do try Sapna…let me know your feedback… thank you 😊

  13. Charlotte Moore

    Just came across your blog from Make Ahead Meals For Busy Moms. Your rusk cake looks and sounds like biscotti. I love biscotti.

    1. True..Rusks area called as Indian Biscotti..Thank you

  14. Hi, These cake rusks are looking so crispy and light. I have been planning to make cake rusk since forever. Your recipe sounds perfect to try. Can you tell me which kind of flour need to make this recipe sifted or without sifted flour? Thanks in advance for giving me the clarification.

    1. I sifted the flour once.. thank you 😊

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