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Indian Cake Rusk

Cake Rusk

Cake Rusk are in the Indian version of Italian Biscotti and are a favourite tea time snack across India and Pakistan. Learn how to make cake rusk with my step by step guide…it’s super easy!
Course Dessert
Cuisine Indian, Pakistani, Pakistani/Indian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 18 rusks
Calories 73kcal


  • 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


  • 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.


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