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Cake Rusk

Cake Rusk

Name: Cake Rusk
Total time: 52 s
Yield: 4
Ingredients: 150 g Atta; 100 g Jaggery Powder; 0.25 cups Refined Oil; 0.5 teaspoons Cardamom Powder; 1 teaspoon Baking Powder; 0.25 teaspoons Baking Soda; 0.25 cups Almond; 1 pinch Salt; 30 g Rava Sooji; 2 tablespoons Curd; 1 cup Buttermilk

Time45 Min

DifficultyIntermediate

Serves4

Rusk is a hard and dry biscuit, made up of either cake or bread. When it is made up of cake it is sometimes called Cake Rusk. Indians share a special bond with Rusk. It has been the favorite tea-time snack for years. But, it has been said that these modern-day biscuits date back to the 7th century and were first made in Persia. Although, Rusk or twice-baked bread, these days are loved worldwide a ... nd are made differently in different regions! Can you believe it is supremely easy to prepare Cake Rusk at Home! Yes, these crunchy and crispy, sweet, and delicious tea-time snacks can be prepared with really easy ingredients. Most of them must be already available in your kitchen or you can find them in a shopping cart easily. Preparing them at home lower downs the cake rusk calories considerably and maybe then you can relish them carefree with tea during any time of the day! How to make cake rusk at home stands the biggest question now! So, for your convenience, we have added a Cake Rusk video to make you understand the preparation process easily. Proper care has been taken to include healthier ingredients in the recipe rather than the traditional ones. The cake rusk description elaborates on the preparation procedure and your calorie intake while you consume a rusk. The best thing about these biscuits, when prepared at home, is that it can be consumed by everyone. Even your kids will love them. Sometimes cake rusk is used as a baby teething food. So, an infant in your house can enjoy it too!

Ingredients

Dry Grocery

Atta

150 g

Jaggery Powder

100 g

Refined Oil

0.25 cups

Cardamom Powder

0.5 teaspoons

Baking Powder

1 teaspoon

Almond

0.25 cups

Salt

1 pinch

Rava Sooji

30 g

Dairy

Curd

2 tablespoons

Milk Products

Buttermilk

1 cup

Other

Baking Soda

0.25 teaspoons

Directions

Preheat the oven at 160 degrees c. Grease a square/ rectangular cake tin. Chop the almonds. Set aside. In a bowl, combine all the dry ingredients except jaggery powder. Mix well and set aside.

In a separate bowl, add buttermilk, oil, and curd. Whisk until well combined. Add jaggery powder and whisk until jaggery is melted.

Add the dry mixture to the wet, and whisk to avoid lumps.

Pour the batter into the greased tin, bake it at 160-degree c for 30-35 min, until the toothpick inserted in the center comes out clean.

Take out the cake, let it cool down completely. Demould the cake and keep it in the refrigerator for 10-15 min. This will help to cut the cake without crumbling. Preheat the oven at 150 degrees c. Take out the cake from the refrigerator, cut the cake into 1 cm slices.

Lightly grease or line foil on a baking tray, place the cake pieces neatly on a tray, spacing evenly. Bake them for 5-7 min until it turns golden in color. Take out the tray, flip all the cake pieces, and bake again for 4-5 min.

Let it cool down in the tray. Once cooled serve it with tea or coffee or store it in an airtight container.

Interesting facts about Cake Rusk

There are some interesting facts about cake rusk that you should be aware of: Some sources claim that rusks were made in ancient Greece to provide longer life to bread. Baking the rusk twice helps in getting rid of moisture and in turn increases the shelf life. This also makes the rusk crunchy and tasty when dunked in tea or coffee. In older days when there was no machinery, making rusks used to save time and people did not need to prepare bread every day. Soldiers in older days used to carry rusks for tougher times with them, because of its long shelf life.