Monday, 23 November 2015

Whole Wheat Cake Rusks

Cake Rusks
The wonderful world of blogging in general, and food blogging in particular has opened my mind and widened my scope of self taken challenges like never before.
A couple of months ago when I was baking and writing about an Italian favourite tea time biscuit the Biscotti, little did I realise that what Biscotti is to Italy, Rusks are to India, they are sold in almost all supermarkets, and neighborhood kirana (grocery) stores.

Many an evening and err... morning were spent by me earlier with my grandmother, then parents, and now husband and son, dipping a crispy butter lathered rusk, into our evening (and morning) chai (milk tea), chit chatting about the days happenings. 



Casually referred to as "Toast" since it is made from day old, dried bread (a trend started by bakeries, to use up left over bread), rusks are nothing but twice baked biscuits.

As the popularity of these bread toasts grew, a new variant, one that was made from left over/ dried cake was born, and thus christianed "Cake Rusk"

A little bit of web searching, revealed, that the method to make this rusk was a very simple one, and since the cake rusks from our neighborhood bakery are much loved by my dear toddler, I set about my merry way to make some.



Here I've used my foolproof one bowl vanilla cake recipe (which I have no idea why I haven't shared with you before) to make the cake. You can however use leftover cake (which is never is possibility in my home), store bought cake or cake that has dried out due to the weather (w.r.t our good old Pune weather).

So lets get caking (I mean baking!) fellas.....



Makes: 25 - 30 finger sized rusks

You will need:

60 gms / (1/4 cup + 1 tbsp) whole wheat flour 
60 gms / (1/4 cup + 1 tbsp) (salted) butter
60 gms / (1/4 cup + 1 tbsp) powdered jaggery
1 egg
6-7 drops vanilla essence or extract
2 tbsps /(30 ml) milk
1/8 tsp baking powder
50 gms /(1/4 cup) raisins (optional)
1 drop of yellow food colour (optional)

Method:

First Bake

Preheat the oven to 160 degrees celcius / (320 degrees F)

Line a cake tin with parchment paper and brush with butter, oil or cooking spray.

In a bowl cream the butter and jaggery till pale in colour and fluffy.

Next add in the egg and vanilla and combine well.

Now add in the dry ingredients and fold in with a light hand.

Next add in the milk, incorporate it well into the batter.

Lastly add in the food colour and raisins and mix to combine.

Pour the batter into the cake tin and bake for 25-35 mins (varies from oven to oven)


Cake is done when a skewer or toothpick inserted in the center comes out relatively clean with a few moist crumbs attached to it.


Allow the cake to come to room temperature.


Second Bake

Once the cake is completely cool

Cut into 1/2 inch thick slices, and place onto a prelined baking sheet
Like so
Bake in a preheated oven (160 degrees celcius / (320 degrees F)) for 20 mins i.e. 10 mins on each side, or till the edges are golden brown in colour.

Allow to cool at room temperature

The rusks will crisp up further is they cool.

A cakey, sightly chewy interior, with a crisp and crunchy exterior is ideal.

Go grab you favourite beverage and make these rusks today!

Enjoy! 

2 comments:

  1. Yummmm....just had my breakfast while reading this and I have to say...in spite of being full I just need one rusk to eat pleaseeeee

    ReplyDelete
    Replies
    1. Hahahha. What a sweet comment. You may have the full platter dear 😊

      Delete

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