Cake Rusk Recipe (How to Make Cake Rusk)

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. 


Cake Rusks are simplistic, tasty, cookies you can find almost everywhere in different parts of the country. Find how to make Cake Rusk in few simple steps

Cakes & Bakes | December 8, 2016 By

Eggless Banana Loaf Cake

Eggless Banana Loaf Cake is a delicious, quick to bake, tea-time treat recipe, perfect for the gloomy November evenings. With some over-ripe banana sitting in the fridge, banana loaf cake is a nice idea to utilize them. We replaced butter with olive oil in the recipe to reduce the calorie count of this cake. I am a big time fan of simple, tea-time bakes. And often, on my blog, you will find cakes which are super easy to make and look extremely fancy with a cup of coffee. Few of our all-time favorite tea-time bakes from the blog are – Strawberry Cake, Orange Cake, Lemon Pound Cake. Ohhh, we love them all. These are not really dessert cakes, but a tea-time or snack cake, good for that energy boost for breakfast or evening cup of tea/coffee. But of course, with a dollop of fresh cream or a plain vanilla ice-cream these naked cakes can be served as a dessert. 

Eggless Banana Loaf Cake is a delicious, quick to bake, tea-time treat recipe, perfect for the evening tea-time.

Breakfast & Brunch, Cakes & Bakes | November 14, 2016 By

Easy Naan Pizza Recipe

Thinking what to do with leftover naan? Make Naan Pizza. You will surely thank me for this easy naan pizza recipe. Last week, we had a dinner party and guess what, due to some last minute cancellations we were left with extra butter chicken and naan bread. And the next day, butter chicken naan pizza was our quick dinner. Naan pizza layered with rich tomato sauce and topped with butter chicken tastes simply divine. Don’t be stringent while adding cheese, after all, pizza tastes so much better with extra cheese.  The combination of butter chicken and cheese is a guaranteed riot of flavors. This particular naan pizza is phenomenal because it has two of my favorite things – first butter chicken, I adore butter chicken. Secondly, super thin and crisp crust. Why is it so amazing? Well, actually, I think I know why (crispy outside, soft inside). 


The combination of butter chicken and cheese is a guaranteed riot of flavors. This particular naan pizza is phenomenal and so easy to make.

Appetizers, Dinner, World Recipes | August 5, 2016 By

Fresh Apricot Cake Recipe

Stone Fruit, otherwise known as the summer fruit, certainly live up to their reputation. They have juicy, fibrous, aromatic, sweet taste and texture. In short, a perfect fruit to bake with. Eating a Vanilla Cake with fresh apricots or peaches and cream is so pleasurable, especially during the summer. So why not combine these two flavors and create Fresh Apricot Cake to uplift your dull summer mood.


This Apricot Cake Recipe is the best one to make with fresh apricots. Fresh Apricot Cake is hard to give a miss when apricots are in season.

Cakes & Bakes | May 31, 2016 By

Rum Bundt Cake Recipe

Rum Bundt Cake Recipe is a Christmas inspired cake with a twist of mulled rum. The Rum Bundt Cake Recipe has no butter, no alcohol soaked  nuts instead plenty of mulled rum. So in case you have forgotten to soak dry fruits this year for Christmas Cake then Rum Bundt Cake Recipe could be your last minute savior. Alcohol Mulling is a process to infuse alcohol with subtle flavors over a period of time. This year while soaking dry fruits for the Christmas Cake I thought why not experiment with the rum as well. Took out a large decanter, poured good old rum in it along with some whole spices, stirred and sealed. By the end of the week, when I opened the lid of the decanter, it smelled divine. Unintentionally, while preparing the batter for the bundt cake, some candied fruits made their way into the batter. And they sank at the bottom of the cake in the process of baking cake which turned out a blessing in disguise. When I turned the cake upside down colorful candied fruits were studded on top of the cake like crowning jewels.


Rum Bundt cake 2

Brand Posts, Cakes & Bakes | December 23, 2015 By

Garam Masala Spiced Gingerbread Cake with Nolen Gur

Garam Masala Spiced Gingerbread Cake is my adaption of classic Gingerbread Cake with a hint of very Indian Garam Masala and sweetened with Nolen Gur (Date Jaggery). The combination of ginger, spices and Nolen Gur is like match made in heaven though fixed in my kitchen. The idea of unusual marriage of spices in a cake was there in my mind from a long time and with a bottle of Nolen Gur in hand it finally came into picture and we simply loving every bit of this creation. 


Gingerbread Cake

Cakes & Bakes | December 13, 2014 By

Chocolate Truffle Tartlets Recipe

Chocolate Truffle Tart is oh-so-decadent tart, made with chocolate and cream well worth the calorie splurge. Perfect for special occasions, the pastry can be prepared, baked, and frozen up to one week ahead of time. The recipe can be made into one large tart as well but while making this dessert for large gatherings mini tartlets are easy to serve, eat and also they look more pretty on dinner table, neatly arranged in a large platter. 

Chocolate Tartlets

Cakes & Bakes | November 26, 2014 By

Eggless Cardamom Spiced Semolina Cake Recipe

Cardamom Spiced Pistachio studded Semolina Cake is a humble cake without any decorative icing but the flavors are subtle, aromatic and hearty, combination of cardamom, pistachio and lime syrup give this cake a very Middle Eastern dimension and also make it a perfect festive bake. In India during festivals we avoid egg in our desserts, generous portion of dry fruits is used and we love to play around with indulgent spices like saffron and cardamom so it could be a great Diwali dessert. 
Till now I have not done any preparation for Diwali, even my shopping list is yet not sorted, I am totally counting on last three days before Diwali for my planning and preparation, and yes this cake I baked sometime back for a tea party at my place, so thought festive season will be a perfect time to share this recipe and it is a kind of my last minute savior when I have not yet decided any particular dessert for Diwali.  
Last week I was totally busy reviewing different food festivals happening in the city, in the month of October city turns into it’s lively itself, music concerts, food festivals, new restaurants, and yes this celebration continues till December. So coming back to my story of busy schedule, while I was busy doing food festival hopping many of you mailed me, messaged me requesting for the Diwali recipes so I dug out this recipe from my folder archives and decided to share it on blog. But stay tune with us some more Diwali recipes coming up in the coming week, till than begin the celebration with this Semolina Cake.
Eggless Cardamom Spiced Semolina Cake Recipe
Yields 9 inch round cake
Moist and delicious cardamom spiced eggless semolina cake recipe
Prep Time
15 min
Cook Time
30 min
Total Time
50 min
Prep Time
15 min
Cook Time
30 min
Total Time
50 min
For the cake
  1. 1 Cup semolina
  2. ½ Cup whole wheat flour
  3. ½ Cup plain flour
  4. ½ Cup yoghurt
  5. ¼ Cup milk, at room temperature
  6. ½ Cup olive oil
  7. ½ Cup powdered sugar + 1 tbsp granulated sugar
  8. 1 tsp baking powder
  9. ½ tsp baking soda
  10. 3 – 4 green cardamom pods
For the glaze
  1. ½ Cup castor sugar
  2. ¼ Cup lime juice
  3. 4 tbsp water
  4. Chopped pistachio to serve
  1. Combine 1 tbsp of granulated sugar along with cardamom pods in a blender and blend until it turns into powder.
  2. Grease 9 inch round baking tin with butter and line the base with parchment paper.
  3. In a large bowl sift together semolina, flours, baking powder and baking soda. Mix in the powdered cardamom as well.
  4. In another bowl mix in yogurt, milk and oil. Beat for 5 minutes with a wire whisk. Gradually add sugar and beat until sugar is nicely dissolved.
  5. Add ⅓ of semolina mixture at a time into wet ingredients and each time beat with an electric mixer for 2 – 3 minutes at medium speed. Repeat the process until all combined well.
  6. Batter should be of dropping consistency.
  7. Pour the batter into the prepared tin and bake at 200 degree celsius for 30 minutes.
  8. Meanwhile prepare the glaze, place sugar, lime juice and water in a small saucepan on low heat; stir until sugar dissolves. Increase to high and simmer for 3 – 5 minutes, without stirring, until syrupy.
  9. Once cake is baked pour the glaze over the cake and let it cool in the tin itself for sometime before placing it on a wire rack.
  10. Before serving sprinkle chopped pistachios on top and serve with a dollop of softly whipped fresh cream.
Fun FOOD and Frolic

Cardamom Spiced Semolina Cake Recipe

Cakes & Bakes | October 15, 2014 By

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