By Shweta Jindal
Dec 9, 2016 4 min read

Cake Rusk without Fuss

Who says Cake Rusk leaves a buttery , heavy taste in your mouth? Who says Rusk can’t be made eggless? Who says Rusk are not healthy? To break all these myths and many more, today I am sharing my daughter’s newly developed craving The Cake Rusk recipe. 😀

Cake Rusks are simple cakes baked twice. I have made them eggless, butterless and half APF for a healthier touch. You may make any base cake and bake it again at lower temperature to get these crispy rusks.
For recipes of maida-less cake please check this : Orange cup-cakes
To compliment it, I serve it with freshly made Green Tea. The flavor of ground cardamom in rusk matches with the evening snacks. So here goes the recipe …

INGREDIENTS:
1. All Purpose Flour (Maida) – 1 cup
2. Whole Wheat Flour (Atta) – 1 cup
3. Light Brown Sugar – 1 cup
4. Home-made yogurt (Dahi) – 1 cup
5. Sunflower /Olive oil – 1 cup
6. Cardamom powder – 1 tbsp
7. Baking powder – 1.5 tsp
8. Baking soda – ¹⁄₂ to ³⁄₄ tsp

METHOD:
| Preparation time: 15 mins | Baking time : 40 + 40 mins | Makes 32 pieces |

Preheat the oven to 350 degree F or 180 degree C.We start with preparing the cake batter first. So here I took a deep bowl , a hand-held beater and the flours with baking powder and baking soda. Sieve all these dry ingredients in a separate bowl. Beat the oil with brown sugar in a bowl with beater to make it airy. I used brown sugar for healthier version , you may use white sugar too. For the same reasons I used oil.
Now add yogurt in 2-3 batches and continue whipping the wet mixture. Start adding the dry mixture in the wet, a tbsp at a time and fold it . Keep on adding curd and flour-mix in batches till all is consumed and you get a thick flowing batter.
Line the cake tin with oil or margarine or non-stick cooking spray. Its better to use a rectangular bread tin mold of 8 by 4 inches(height) by 3 inches or a square cake pan of 8 by 8 by 2 inches mold, if u desire to get a rectangle or square shaped rusk with corners. However, you may use a normal circular cake tin of 6 inches diameter too.
Now add the batter in the prepared tin and keep it in the oven for 35-40 mins. This much batter will need at least 35 mins, if you took lesser amount then bake for 30 mins. If your cake is nicely baked from the center, then half the job is done.
Check with a knife or toothpick inserting in the center. If it comes out clean, cake is done. Take it out and let it cool for 15-20 mins in the pan. Leave the door of the oven ajar to bring it to room temperature.
De-mold the pan on a wire rack or a plate and now cool the cake for another 15 mins before slicing. Check the oven temperature ,it should be at room temperature. Line the sliced pieces in a tray on a parchment paper or wax paper. Cut the slices of nearly equal thickness ,they should be at-least 1.5 inch thick. Now place this tray in the oven and turn it on to 300 degree F or 150 degree C.
Let them bake on one side for 20 mins.
Once you see the change in color, and you sense the aroma of cardamom, turn them on other side and bake for another 15-20 mins at the same temperature.
When they are browned on both sides take them out and let them cool to the room temperature.
After 10-15 mins ,they are as crispy as in this video.
[](https://youtu.be/Lnu_8C-v3Bo)