Cake Rusk – Perfect tea time Snack

Cake Rusk

Cake Rusk

We tasted cake rusk for the first time after coming to the U.S. 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 it, 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 it at home. It is basically a cake baked twice to make it a crisp rusk. If you haven’t tried it yet, I highly recommend it. 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 snack.

How to make cake rusk

You need just a few basic ingredients. Instead of vanilla essence in the original recipe, I crushed cardamom powder to give Indian flavor.

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 a hot cup of tea. Actually, I love the cake by itself.

A short video to make cake rusk

Other snack recipes for you

Baked Whole Wheat Methi Puri

Pazham Pori

Medu Vada

Stuffed Bread Roll

Potato & Onion Fritters

Shallots fritters

Cake rusk recipe

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

• Preheat oven to 350 Deg F. Grease the cake pan and keep aside.
• Crush Cardamom along with a little sugar in a mixer. Mix this with the 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 into the greased cake pan and bake it in a preheated oven for 40 minutes.
• Remove the cake when it’s done.
• After completely cooling down, slice it into 1/2-inch slices.
• 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 the second time. Bake till the required crispiness.
• Enjoy with a cup of hot tea.

NOTES

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

Recipe adapted from – here

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