Cake Rusk
These crisp & delicious cake rusks are an Indian take on the biscotti! Served with a hot cup of tea or coffee, they make for a great tea time accompaniment!
Servings 12 Slices
Ingredients
- 175 grams unsalted butter, at room temperature
- 175 grams caster sugar
- 2 eggs, at room temperature
- 175 grams all purpose flour
- 25 grams semolina
- 1-1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- a pinch of salt
- 1/4 cup yogurt (plain curds), whisked
Instructions
- Grease and line a 7" square cake tin or an 8"x4" loaf pan with baking parchment. You can also grease it well with butter and dust it with flour, then tap out the excess. Keep aside
- Preheat oven to 175 degrees C. Sift the flour, baking powder and pinch of salt together. Keep aside.
- In a large bowl, beat the butter and sugar till pale. Then add one egg at a time beating well after each addition.
- Add the vanilla extract and beat. Add the flour and yogurt alternatively. The dough will be slightly stiff but that is okay.
- Pour the batter into the prepared tin and bake for 40-45 minutes or till the skewer inserted comes out clean.
- Remove and let it cool on a wire rack. After 15 minutes, transfer the cake on the rack. Let it cool completely before cutting evenly into thin slices of approximately 1cm each. If you slice the cake before it has cooled, there are high chances of it crumbling, so be cautious. If you have used a 7"x7" square pan you can divide the cake into half and then make thin slices of each half. If a loaf pan is used you can simply make slices.
- Place the slices on a large baking sheet. Preheat oven to 150 degrees C and bake again for about 10 minutes, then flip the slices so that they bake on the other side for another 9-10 minutes. Remove the baking sheet and leave the slices to cool for about 10-15 minutes. You can gently transfer them to a wire rack to allow them to cool faster.
- When the rusks have cooled completely, transfer them into an airtight container. Enjoy some cake with a nice cup of tea!