This Indian Eggless Cake Rusk are crispy and crunchy, sweet and delicious tea time treats. Skip the store-bought ones and make them at home instead, you won’t believe how easy it is!
WHAT IS RUSK?
Rusk is very similar to Italian biscotti. It is simply a twice-baked cake/bread. There are two kinds of rusk that are very popular in India, one is cake rusk and the other is milk rusk. What is the difference between the two? Cake Rusk is simply twice-baked cake and milk rusk is twice baked enriched bread. Both are equally delicious!
WHAT THEN IS THE DIFFERENCE BETWEEN TOAST AND RUSK?
Toast is a dry toasted bread, browned by dry roasting in a toaster, skillet or oven. Rusk, on the other hand, like I’ve mentioned is baked twice.
Today’s post is all about an eggless cake rusk recipe . I’ll leave the milk rusk for another day!
HOW TO MAKE CAKE RUSK?
To make this rusk biscuit, pick your favorite eggless cake, cut it into slices and bake again until crisp and golden. For this homemade rusk recipe, I used my go-to eggless cake, the resultant rusk toast was just perfect, crisp and crunchy that tasted super delicious 🙂
If you don’t like making a cake from scratch, feel free to make this cake rusk from cake mix . After baking the cake, follow the last three steps mentioned in the recipe instructions.
HOW TO EAT CRISPY CAKE RUSK?
Since rusks are dry and hard biscuits, they are best dunked in some liquid, like milk, coffee or my favorite thing to pair them with is chai. It becomes soft and just melts in your mouth. Beware, it is so addictive that you may lose track of how many you’ve eaten. Cake Rusk and chai is one of those things that sends me down memory lane in an instant! Sheer nostalgia!
I used to buy these cake rusk from the Indian store until I happened to see the ingredients. I wasn’t too pleased to see what went into it. So, I decided to try making them at home, and it was an instant hit. My homemade rusks were so good that they were wiped out in two days.
If you love these crispy munchies as much, do try this simple rusk recipe soon 🙂
- Karachi bakery style fruit biscuits (eggless)
- Badam Pista biscuits
- Eggless coconut cookies
- Whole wheat and oats Digestive cookies
STEP BY STEP INSTRUCTIONS TO MAKE INDIAN CAKE RUSK
1.Preheat the oven to 350 degrees F / 180 degrees C, position a rack in the middle of the oven. Grease a 7 x 7-inch square pan or 9 x 5-inch loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper.
2.In a medium mixing bowl, sieve flour, baking powder and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.
3.In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
4.Add in the yogurt next, continue beating on medium-high speed.
5.In goes the vanilla extract/cardamom powder next. Beat on medium speed for another 30 seconds.
6.Now reduce to the lowest possible speed , alternately add the dry ingredients and milk, starting with flour and ending with flour. ( DO NOT OVER MIX ).
7.Transfer the batter to the baking pan. Gently tap it on the counter 2-3 times to remove the air bubbles. Bake on the middle rack for 40-45 min or until the toothpick inserted in the center of the cake comes out clean.
8.Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely. Let the cake cool down completely, at least for an hour. If you try slicing it when it is warm, it will be crumbly, as this is a soft cake.
9.Preheat the oven to 350 degrees F/ 180 degrees C. Once completely cool, cut the cake into 1/2 inch slices. Cut the cake in the middle and start cutting 1/2 inch pieces from there on.
10.Place the cake slices on a baking tray lined with parchment paper. Bake for 20-25 minutes on one side or until a light golden brown.
11.Remove the tray from the oven, flip the slices gently and bake for another 20 – 25 minutes.
12.Transfer to a wire rack and let it cool completely. Store them in an airtight container when they are completely cool.
HOW TO MAKE INDIAN CAKE RUSK?
Cake Rusk | Indian Cake Rusk (Eggless)
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1 & 1/2 cups / 214 grams / 7.5 oz unbleached all purpose flour, spooned and leveled
- 1 cup / 210 grams / 7.4 oz granulated sugar
- 1/2 cup / 113 grams / 4 oz unsalted butter
- 1/2 cup / 115 grams / 4 oz yogurt/dahi, non-sour
- 1/2 cup milk
- 1 & 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt, skip if using salted butter
- 1 tsp pure vanilla extract or 1/4 tsp cardamom powder
Instructions
- Preheat the oven to 350 degrees F / 180 degrees C, position a rack in the middle of the oven. Grease a 7 x 7-inch square pan or 9 x 5-inch loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper.
- In a medium mixing bowl, sieve flour, baking powder and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
- Add in the yogurt next, continue beating on medium-high speed.
- In goes the vanilla extract/cardamom powder next. Beat on medium speed for another 30 seconds.
- Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. (DO NOT OVER MIX).
- Transfer the batter to the baking pan. Gently tap it on the counter 2-3 times to remove the air bubbles. Bake on the middle rack for 40-45 min or until the toothpick inserted in the center of the cake comes out clean.
- Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely. Let the cake cool down completely, at least for an hour. If you try slicing it when it is warm, it will be crumbly, as this is a soft cake.
- Preheat the oven to 350 degrees F/ 180 degrees C. Once completely cool, cut the cake into 1/2 inch slices. Cut the cake in the middle and start cutting 1/2 inch pieces from there on.
- Place the cake slices on a baking tray lined with parchment paper. Bake for 20-25 minutes on one side or until a light golden brown.
- Remove the tray from the oven, flip the slices gently and bake for another 20 - 25 minutes. Transfer to a wire rack and let it cool completely. Store them in an airtight container when they are completely cool.
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Cake Rusk | Indian Cake Rusk (Eggless)
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1 & 1/2 cups / 214 grams / 7.5 oz unbleached all purpose flour, spooned and leveled
- 1 cup / 210 grams / 7.4 oz granulated sugar
- 1/2 cup / 113 grams / 4 oz unsalted butter
- 1/2 cup / 115 grams / 4 oz yogurt/dahi, non-sour
- 1/2 cup milk
- 1 & 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt, skip if using salted butter
- 1 tsp pure vanilla extract or 1/4 tsp cardamom powder
Instructions
- Preheat the oven to 350 degrees F / 180 degrees C, position a rack in the middle of the oven. Grease a 7 x 7-inch square pan or 9 x 5-inch loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper.
- In a medium mixing bowl, sieve flour, baking powder and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
- Add in the yogurt next, continue beating on medium-high speed.
- In goes the vanilla extract/cardamom powder next. Beat on medium speed for another 30 seconds.
- Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. (DO NOT OVER MIX).
- Transfer the batter to the baking pan. Gently tap it on the counter 2-3 times to remove the air bubbles. Bake on the middle rack for 40-45 min or until the toothpick inserted in the center of the cake comes out clean.
- Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely. Let the cake cool down completely, at least for an hour. If you try slicing it when it is warm, it will be crumbly, as this is a soft cake.
- Preheat the oven to 350 degrees F/ 180 degrees C. Once completely cool, cut the cake into 1/2 inch slices. Cut the cake in the middle and start cutting 1/2 inch pieces from there on.
- Place the cake slices on a baking tray lined with parchment paper. Bake for 20-25 minutes on one side or until a light golden brown.
- Remove the tray from the oven, flip the slices gently and bake for another 20 - 25 minutes. Transfer to a wire rack and let it cool completely. Store them in an airtight container when they are completely cool.
This gorgeous, thick, and creamy mixed berry smoothie with yogurt, milk and chia seed is so easy to make, taste delicious and will hardly require five minutes of your time from start to finish! Enjoy this fruity smoothie for breakfast or as a healthy snack!
Come summer and we enjoy more smoothies for breakfast, even though we love a hot breakfast! It gets really hot here in the South with temperatures as high as 95 degrees F, I’m in no mood to cook up a hot breakfast!
Mixed berry smoothie with chia seed is very refreshing and will help start off your day on a good note. It is quick, delicious and filling!
You don’t need to limit yourself from enjoying this delicious healthy berry smoothie only in the summers. In fact, it is much better to make this berry smoothie using frozen berries. So you can actually enjoy it all year around! If I spot some berries on sale, I pick them up and immediately freeze them, then transfer them into ziplock bags for individual serving portions.
- WHAT TO PUT IN A BERRY SMOOTHIE?
- LET’S HAVE A LOOK AT THE MAIN INGREDIENTS IN THIS MIXED BERRY BANANA SMOOTHIE AND SOME OF THE BENEFITS THEY PROVIDE
- IF YOU ENJOYED THIS SIMPLE MIXED BERRY SMOOTHIE | BERRY BREAKFAST SMOOTHIE, YOU MAY ALSO LIKE THESE DELICIOUS SMOOTHIES
- STEP BY STEP INSTRUCTIONS TO MAKE MIXED BERRY CHIA SEED SMOOTHIE
- HOW TO MAKE MIXED BERRY CHIA SEED SMOOTHIE?
- Mixed Berry Smoothie | Mixed Berry Chia Seed Smoothie
WHAT TO PUT IN A BERRY SMOOTHIE?
This simple berry smoothie requires only five basic ingredients- some mixed berries, a ripe banana, greek yogurt, milk and chia seeds. Vanilla extract and a sweetener are totally optional. Of late, I’ve started adding chia seeds, it is a great way of incorporating this superfood into your diet.
I like to add in a mix of berries if I have them at hand, or else any single berry such as strawberries or blueberries. You can use just one berry if you are looking for a specific berry flavor, like a blueberry banana smoothie or use a mix of two berries such as strawberries and blueberries to make a strawberry-blueberry banana smoothie with yogurt or strawberries and raspberries to make a strawberry-raspberry banana smoothie. Skip the bananas to make a berry smoothie without a banana. It really wouldn’t matter as much!
LET’S HAVE A LOOK AT THE MAIN INGREDIENTS IN THIS MIXED BERRY BANANA SMOOTHIE AND SOME OF THE BENEFITS THEY PROVIDE
Chia seeds- Chia seeds provide fiber, calcium, and iron. They are rich in antioxidants and are also a good source of Omega-3 fatty acids.
Mixed berries- Berries are rich in antioxidants, vitamins, and minerals while also being low in calories and carbs.
Greek yogurt- has twice the protein content than regular yogurt, it is calcium rich.
Milk- It is a good source of calcium essential for healthy development of bones and teeth, especially in young children. It is also packed with proteins, carbs, vitamins, and mineral all of which are essential in maintaining a healthy diet.
With all these ingredients going into this berry smoothie, you can only feel good about having it, unless of course, you are allergic to any of the above or if you are a vegan. Then you may easily substitute the dairy with vegan alternatives or use fruit juices to thin down the smoothie.
There are really no hard and fast rules to follow a smoothie recipe, you can always add whatever you like and make it your own.
Homemade berry smoothies are healthier as you can totally control the ingredients that go into it. Plus you can always enjoy different variations of a simple berry smoothie, so you can hardly ever get bored with it!
- Mango lassi (Indian Mango smoothie with yogurt)
- Papaya ginger oatmeal smoothie
- Mango pina colada smoothie
STEP BY STEP INSTRUCTIONS TO MAKE MIXED BERRY CHIA SEED SMOOTHIE
1.In a blender, combine the ingredients, blend until smooth and creamy. Serve immediately.
HOW TO MAKE MIXED BERRY CHIA SEED SMOOTHIE?
Mixed Berry Smoothie | Mixed Berry Chia Seed Smoothie
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 2 cups mixed berries, I used strawberries, blueberries, blackberries, and raspberries
- 1 large banana, diced
- 1/2 cup low-fat Greek yogurt
- 3/4 cup milk
- 1 tbsp chia seeds
- 2 tsp agave nectar, optional
- 1/4 tsp vanilla extract
- 5-6 ice cubes, skip if using frozen fruits
Instructions
- In a blender, combine the ingredients, blend until smooth and creamy. Serve immediately.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
