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aerial shot of cake rusk stacked on a white tray
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5 from 3 votes

Indian Cake Rusk Recipe

Cake Rusk is a popular Indian style dry biscotti or rusk. This is a delicious bakery-style crisp, firm, golden cake rusk recipe.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: Indian
Servings: 15 rusk
Calories: 102kcal
Author: Hina Gujral

Equipment

Ingredients

  • 125 gram (½ Cup) all-purpose flour (maida)
  • 125 gram unsalted butter, softened
  • 125 gram granulated white sugar
  • 3 eggs, at room temperature
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla essence
  • 1 teaspoon green cardamom powder (elaichi powder)
  • ½ teaspoon edible yellow food color or turmeric

Instructions

  • Pre-heat oven to 350F / 180C. Line a 7 inch square baking tin with parchment paper and grease sides well with butter. 
  • Combine flour, salt, baking powder, baking soda, cardamom powder in a bowl. Set it aside.
  • Whisk the butter and sugar until fluffy and pale in color – about 10 minutes by the manual whisk, 3-4 mins with a hand mixer at medium-high speed.
  • Add egg one at a time, beating each time for about 10 - 20 seconds using a hand mixer at medium speed. In between add vanilla essence as well.
  • Add the flour mixture, and fold until all the ingredients are combined nicely. Add the food color and gently fold it into the batter.
  • Pour the cake batter into the greased pan. Bake in a preheated oven for 30 - 35 minutes, or until a toothpick comes out clean. Let the cake sit in the tin for 10 - 15 minutes.
  • Turn the cake onto a cooling rack and let it cool for 15 - 20 minutes. Then, using a sharp knife, cut it down the middle, then into ¼ 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 degrees Celcius 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.
  • Transfer warm cake rusk onto a wire-rack and let them cool. Store in an airtight container. Serve cake rusk with a cup of tea or coffee.

Video

Notes

  • Cake Rusk is not very hard in texture. So keep checking them while baking as they burn very fast.
  • If the cake rusk is 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.
  • Please note the texture of the cake rusk will become more firm once it cools down rather than when it is straight out of the oven. So bake them accordingly.
  • Always store them in an airtight container at room temperature.
  • Do not store cake rusk while they are warm to touch as they will become soft, and mushy.

Nutrition

Calories: 102kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 40mg | Potassium: 36mg | Fiber: 1g | Sugar: 6g | Vitamin A: 192IU | Calcium: 15mg | Iron: 1mg