My Khala (mom’s sister) is known to always have these delicious cake rusks at her house every time we go over to visit. This time I made sure to ask her for the recipe as I have been so excited to try to bake it. So FINALLY I made her infamous Rusk Cakes and they were delicious! For those of you who don’t know, Cake Rusk is similar to the Italian Biscotti. It is usually eaten with a cup of chai for breakfast and is not heavily sweet.
There are different versions of the recipe but this one was the most simple and easy one to make, plus I had all the ingredients already so maybe that was why. 😉
If you want to tweak the recipe to your own liking, feel free. (Ex: For almond cake rusk, try to add some almond extract and maybe even some sliced or cut almonds in. For coffee type cake rusk add in some espresso powder, etc etc). But in my opinion, the original is always the best. I haven’t tried to add anything extra in. I also think with the extra additives it might start tasting like biscotti, which takes away the whole cake rusk fun, but I digress. Here is the recipe, enjoy and let us know how it worked out for you!
- 2 & 1/2 cup all purpose flour
- 1 & 3/4 cup sugar
- 6 eggs
- 1 cup oil
- 1/2 teaspoon baking powder
- a pinch of zarda coloring (food coloring that is yellow/orange)
Heat oven to 350 degrees
Mix all of the above ingredients except for flour together.
Wait 3 minutes, then mix flour in until all is combined.
Pour mixture in a glass tray and bake for 1/2 hour.
After 1/2 an hour is done, take tray out and cut the cake rusk into desired pieces.
Spread pieces out on a black flat oven tray or cookie tray.
Heat oven to 200 degrees and bake for 2 hours.