Cake Rusk
Cake Rusk is a delightful treat that bridges the gap between cake and biscotti. Imagine a crisp, golden exterior that gives way to a sweet, airy interior—perfect for dipping in a warm cup of tea or coffee. Cake Rusk is a delightful way to bring a touch of indulgence to your everyday snack time.
Why This Cake Rusk Recipe Stands Out
Here is why you’ll love this Cake Rusk recipe:
- Unique Texture: Cake rusk combines the best of both worlds, with a crunchy exterior and a soft, airy interior, providing a delightful contrast in every bite.
- Simple Ingredients: The recipe calls for basic pantry staples, making it accessible and convenient for home bakers.
- Long Shelf Life: Cake rusk stays fresh for longer periods compared to regular cakes, making it a great option for preparing in advance and storing for later enjoyment.
- Versatile Flavor: Its mild sweetness and delicate vanilla and buttery notes make it a versatile treat that can be enjoyed on its own or paired with various beverages like tea, coffee, or milk.
Key Recipe Ingredients
- All-Purpose Flour: The base ingredient for the cake batter, providing structure and texture.
- Unsalted Butter: Provides richness and a buttery flavor.
- Eggs: Essential for binding the ingredients and adding moisture.
- Baking Powder: Helps the cake rise and become fluffy.
Substitutions And Variations
Make this treat more flavorful with these variations:
- Add black seeds: Instead of fennel seeds, go for black seeds to add a more intense aroma.
- Brown sugar: Brown sugar can be a substitute for white sugar in this recipe.
- Lemon or orange zest: Replace the vanilla with lemon or orange zest for a citrusy flavor.
- Add nuts: Chopped and toasted pistachios or almonds go great in a cake rusk.
How to Make Cake Rusk
Step 1
In a mixing bowl, add three eggs and vanilla extract. Beat until combined. Then add the sugar and beat until double in volume.
Step 2
Add the butter and beat until well combined.
Step 3
Sift in the flour, salt, and baking powder. Mix the batter until combined.
Step 4
Add the fennel seeds and mix gently. Pour the cake batter into the previously prepared pan and bake for 25 to 30 minutes on the middle shelf.
Step 5
Cut the cake into 12 slices. Place the slices on a baking sheet lined with parchment paper and bake for 15 minutes.
Step 6
Flip the slices and bake for 7 minutes. Cool the slices on a wire rack.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
These are the prep-ahead tips for making cake rusk:
- Pre-Mix Dry Ingredients: Combine the all-purpose flour and baking powder in a bowl. Store this mixture in an airtight container.
- Soften Butter: Allow the butter to soften at room temperature. Depending on the room temperature, this step can be done the night before or a few hours ahead.
- Line Baking Pans: Line your baking pan with parchment paper or lightly grease it. This will save time when you’re ready to pour in the batter.
- Preheat Oven: Preheat your oven to the required temperature just before you start mixing the batter. This ensures the oven is ready when the batter is prepared.
What To Serve With Cake Rusk
- Tea: Classic pairings include black tea, chai, or herbal teas. The crisp texture of the rusk complements the warm, soothing flavors of tea.
- Coffee: Whether it’s a strong espresso, a creamy latte, or a cappuccino, coffee and cake rusk make a perfect match.
- Hot Chocolate: For a comforting and indulgent treat, dip the rusk into a rich and creamy mug of hot chocolate.
- Milk: Both warm and cold milk pair well with cake rusk, making it a great option for a simple and satisfying snack.
Frequently Asked Questions
Cake rusk is a type of twice-baked cake that has a crunchy texture similar to biscotti.
Yes, you can make eggless cake rusk by using egg substitutes like yogurt, applesauce, or commercial egg replacements.
The rusks should be stored in an airtight container at room temperature. It can stay fresh for up to two weeks.
If your cake rusk isn’t crispy, it may not have been baked long enough during the second bake.
Yes, you can freeze them. Place the cooled rusks in an airtight container or freezer bag, and they can be stored in the freezer for up to three months. Thaw at room temperature before serving.
Please Review and Rate
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Cake Rusk Recipe
Ingredients
- 3 large eggs
- 2 teaspoon vanilla extract
- ¾ cup sugar
- 100 grams unsalted butter (melted)
- 1 cup all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoon fennel seeds
Instructions
- Preheat the oven to 180C/350F. Line a 8×4" or 9×5" loaf pan with parchment paper and keep aside.
- In a mixing bowl, add three eggs and vanilla extract. Beat until combined.
- Add the sugar and beat until it doubles in volume then add the butter and beat to combine.
- Sift in the flour, salt, and baking powder. Mix the batter until combined. Do not overmix.
- Add the fennel seeds and mix gently.
- Pour the cake batter into the previously prepared pan and bake for 25 to 30 minutes on the middle shelf or until a skewer inserted in the middle of the cake comes out clean.
- Remove the cake from the pan. Cut the cake into 12 slices. Place the slices on a baking sheet lined with parchment paper and bake for 15 minutes.
- Flip the slices and bake for 7 minutes. Remove from the oven and cool the slices on a wire rack.
- Serve with tea, coffee, or a glass of milk.
Video
Notes
- You can make the slices thinner, but remember that the baking time will be shorter.
- Instead of just butter, you can use half oil and half butter.
- I have used fennel seeds, but you can skip it and keep the cake rusk plain or add black seeds.
- It’s crucial to use room-temperature eggs. If the eggs are cold, place them in warm water for 7 to 10 minutes and then use them in the recipe.
- Each oven is different, so your cake rusk might take a few minutes more than the recipe suggests. Keep an eye on it.
