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Indian Cake Rusk
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Cake Rusk

Cake Rusk is a popular tea-time snack in Pakistan and India. If you've ever wanted to learn how to make cake rusk at home, this is just the recipe for you! Twice-baked like Italian biscotti, these cake rusks are easy and fun to make.
Course Dessert
Cuisine Indian, Pakistani, Pakistani/Indian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 18 rusks
Calories 73kcal

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 1/2 cup butter at room temperature
  • 3 eggs at room temperature
  • 3/4 cup white granulated sugar
  • 1 teaspoon vanilla extract
  • 2-3 drop of yellow food colour optional

Instructions

Make it in the Oven:

  • Preheat oven to 180 c and prepare an 8 x 10 in baking pan by lining it with parchment paper.
  • Sift the flour with baking powder and salt in a bowl. Set aside.
  • In a mixing bowl, using a hand mixer, beat the butter and sugar until fluffy and pale in color.
  • Add the yellow food color (if using) and mix well. Add the eggs one at a time, beating well after each addition.
  • Now add in the flour and mix until just combined. Lastly, add the vanilla extract and fold it in gently.
  • Pour the cake rusk batter into the prepared baking pan and bake for about 15-20 minutes or until a toothpick inserted comes out clean.
  • Remove the cake from oven and let cool. Then remove the cake from the baking pan, and let it completely cool. Reduce the oven temperature to 150 c.
  • Once the cake has cooled, use a sharp knife to cut the cake into 1 inch strips.
  • Transfer the cake slices to a baking sheet and bake for 15 minutes. Remove the baking tray from the oven, turn the cake rusk sides and bake for another 15 minutes, until golden brown and crisp.
  • Remove from the oven and cool on a wire rack.

Make on Stove-Top

  • Place a steaming rack stand in a large pot or nonstick wok (or karahi) on medium-high heat and preheat for about 30 minutes.
  • Pour the prepared cake batter into a parchment-lined pan. Place the pan onto the rack.
  • Place a tight-fitting lid on your pot, and bake the cake for about 60 minutes or until a toothpick inserted comes out clean.
  • Remove the cake from the pot, and let it come to room temperature. Slice it into the desired size.
  • Place a foil try or small flat baking tray into your pot on the steamer rack, and place the cake slices onto it. Reduce the heat to the lowest point, and bake for 60 to 90 minutes or until the cake slices have become crispy.

Notes

  1. Room temperature ingredients: Always use room temperature ingredients as they incorporate better when mixing the cake batter. 
  2. Butter: You can substitute the butter with oil in the same quantity. 
  3. Food color: It's optional, and you can easily skip it. 
  4. Baking times: Oven temperatures can vary, so you can adjust the time of baking needed according to your oven. 
  5. Double the recipe: You can easily double the ingredients, and make a double of these cake rusk. 
  6. Make ahead: Store in an airtight container for up to 2 weeks. 

Nutrition

Calories: 73kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 41mg | Potassium: 27mg | Fiber: 1g | Sugar: 9g | Vitamin A: 51IU | Calcium: 26mg | Iron: 1mg