Today’s post is extra special as it features not only a cookie recipe but my all-time favorite Cake Rusk Recipe. I loved Cake Rusk from the time immemorial but I’ve always shied away from trying them at home. I assumed process to be too complicated and tiresome for my liking. But it is just the opposite! It is so simple to follow, fun and produces delicious, perfectly firm, bright golden cake rusk. The cake rusk prepared using this recipe are not too sweet either and have the subtle aroma of cardamom used in the batter, completely addictive. These cake rusk remind me of the childhood in a small town, where the local bakeries use to sell them. And this economic bake without fail accompanied my morning glass of milk during all those schooling years.
When I write this blog the words leave my head and I never really meet them again. Certain dishes/recipes are so close to your heart and when in the first trial they come out so good, there is this overwhelming feeling. This is exactly how I am perceiving right now. Cake Rusk are simplistic, tasty, cookies you can find almost everywhere in different parts of the country. They are nothing but the over-baked version of a plain vanilla sponge cake. In the past, maybe, some pastry chef was wise enough to play around with the name of the over-baked sponge cake and serve it to the people encompassing. And the best part about cake rusk is that they go perfectly well with a glass of milk, coffee, tea and any other hot beverage you want to dip them into. This is a humble, uncomplicated dessert, perfect for the days before Christmas when you have no time to make an elaborate baking recipe but are aching for a little sweet something to perk up the holiday mood.
Learn how to make Cake Rusk in few simple steps. And, also tag us on Instagram (@funfoodandfrolic) to share your favorite Holiday treat. I’d love to see how your Christmas indulgence look!
- 2 Cup all-purpose flour (maida)
- 2 tsp baking powder
- a pinch of salt
- a pinch of turmeric powder (optional)
- 1/2 Cup + 4 tbsp olive oil
- 6 eggs, at room temperature
- 1 Cup castor sugar
- 1 tsp vanilla essence
- 1 tsp green cardamom powder
- Grease with butter two small size square baking pans or you can use a large size square pan ( buy it here ).
- Sift the flour with the baking powder and salt, then set it aside.
- Whisk the olive oil with the caster sugar approximately 5 minutes or until fluffy and pale in color. Add the turmeric powder, vanilla essence and mix well.
- Add the eggs one at a time, beating for 1 minute after each addition. If possible, use electric hand mixer for the purpose. I use this one ( buy it here )
- Add half the flour, fold gently. Then add the remaining flour and fold until combined nicely.
- Pour the cake batter into the prepared pan. Bake in a preheated oven at 180 C for 30 minutes, or until a toothpick comes out clean.
- Turn the cake onto a cooling rack and let it cool for 10 - 15 minutes. Then, using a sharp knife, cut it down the middle, then into 1/4 inch thick strips.
- Divide each strip into 2 - 3 rectangular pieces (rusk) depending upon the size of the strip.
- Arrange the rusks on a baking sheet, and put the sheet back into the oven.
- Bake at 150 C for 15 minutes. Turn them over and bake the other side for another 15 minutes. If they need more time in the oven, turn down the heat a little bit and let them bake for slightly longer until they are golden brown and crisp on all sides.
- Remove on to a wire-rack and let them cool. Store in an airtight container.
- If the rusk are still not as crispy as you would want, turn the oven on and let it heat to 180 C. Then turn it off. Arrange the rusks on a baking sheet and put them back into the oven. Close the oven door and let them stay in there for about 15 minutes more with the oven off.