My family is obsessed with Cake Rusk; my brothers, sisters and cousins love dipping this biscotti-like-cake in tea every morning. One day, instead of driving to the bakery, I decided to bake some at home. The recipe is so simple and these rusks last for weeks (that is if I can resist them while they bake).
The texture and the baking technique is quite similar to a biscotti. In fact, if anything, I’d call it the desi biscotti. This recipe is an adaption of the Infamous Cake Rusk by Hsisters. Here’s what you’ll need:
Makes about 40-45 Cake Rusks:
2 and 1/2 cups all-purpose flour
1 and 1/2 cups fine sugar
3 drops of yellow food coloring or a pinch of zarda-rang
1 cup of flavorless oil (like sunflower oil)
1 tsp vanilla essence
1/2 tsp baking powder
Pre-heat the oven to 180 C. Line a 8-inch square or 9-by-6 inch rectangular baking pan and two baking sheets.
In a bowl, mix together the eggs and sugar till combined. Mix in oil, eggs, food coloring and vanilla essence.
Sift together the baking powder and flour and fold into the wet mixture 1/2 cup at a time. When you have mixed it all in, the batter will be of thick and heavy consistency. A lot thicker than cake batter. Pour into your pre-lined tray and bake for 30-40 mins or until light golden on top.
Lower the oven temperature to 130 C. Cut the cake into 1/2 inch wide slices with a length to your liking- I cut them about 3-4 inches long. Align the cake slices, wider side down, on your baking sheets and bake for an hour, turning every 15 mins. They will turn crisp and a beautiful yellow-golden color.
Allow them to cool completely and store in an air-tight jar for up to three weeks.
Thank you for reading. Don’t forget to leave me a comment below.